Roasted Brussels Sprouts with Mustard Cream Sauce and Fresh Dill
DroolWorthy
DroolWorthy
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Ingredients

  • 1 pound brussels sprouts, ends removed, halved
  • 1/2 cup chopped chives
  • 1/2 cup white wine
  • 1/4 cup chopped shallots
  • 1 cup heavy whipping cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh basil
  • Salt and pepper, to taste

Instructions

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