Roasted Brussels Sprouts with Creamy Mustard Sauce

Ingredients

• 2 pounds brussels sprouts trimmed
• 3 tablespoons butter divided melted
• 1 tablespoon dijon mustard 
• 2 tablespoons parsley fresh chopped
• 3 tablespoons olive oil divided
• 0.3 teaspoon pepper freshly ground
• 0.5 teaspoon sea salt 
• 0.5 cup shallots minced
• 3 tablespoons sherry vinegar 
• 0.8 cup whipping cream 

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 42
2. Cut Brussels sprouts in half lengthwise; toss to coat evenly with 2 tablespoons butter, 2 tablespoons olive oil, sea salt, and pepper.
3. Bake on a 15- x 10- x 1-inch jellyroll pan at 425 for 18 minutes or until Brussels sprouts are tender and outer leaves are golden brown and slightly crispy, stirring halfway through.
4. Heat remaining 1 tablespoon butter and oil in skillet over medium heat. Saut shallots for 2 minutes or until translucent and cooked through.
5. Add vinegar; reduce heat to low, and cook 1 minute. Stir in mustard and cream; bring to a low boil.
6. Let simmer and reduce about 5 minutes or until sauce is thick and creamy. Toss Brussels sprouts with parsley, and drizzle half the warm sauce over the top.
7. Serve remaining sauce on the side.