In a heavy bottom pot over medium high heat melt butter. Add flour and cook to blond roux.
Slowly whisk in heavy cream and milk. Add cream cheese, mustard, salt and garlic powder. Stir until smooth and the sauce has thickened. Hold hot for service.
Service
Set broiler to high. For each serving, place 1 1/2 cups of Brussels sprouts under the broiler until charred.
In a sauté pan over medium heat, add 1/2 cup cream sauce, melt and bring to a simmer. Add sprouts and toss to combine. Transfer to serving dish and serve hot.
Chef's Tip!
Charred carrots, beets, broccoli or cauliflower either alone or in any combination work well in this recipe.
