Garlic-Roasted Brussels Sprouts & Mustard Sauce

Makes 6 servings

1-1/2                   pounds fresh Brussels sprouts  , halved
2                          tablespoons olive oil
3                          garlic cloves , minced
1/2                       cup heavy whipping cream
3                          tablespoons Dijon mustard
1/4                       teaspoon white pepper
             dash of salt

1.           Place Brussels sprouts  in an ungreased  15-inch x 10-inch baking pan . Combine oil  and garlic  ; drizzle over  sprouts  and toss to coat .
2 .          Bake uncovered  at 425* for 10 to 15 minutes  oruntil tender  ; stirring occasionally .
3 .          Meanwhile , in a small saucepan  , combine  the cream , mustard , pepper and salt  . Bring to a gentle boil  ; cook for 1 to 2 minutes  or until slightly thickened . Spoon over Brussels sprouts .

Don't be afraid to bring out the Brussels sprouts  . Mellowed by roasting  and cloaked  with mustard sauce  , they're sure to pass the test , even for the family members that avoids veggies .