Charred Brussels Sprouts dressed in a buttery cream sauce made with French's® Dijon mustard.
Dijon Cream Sauce
- 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.
- 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.
Charred carrots, beets, broccoli or cauliflower either alone or in any combination work well in this recipe.