Roasted Brussels Sprouts with Horseradish Cream Sauce
Brussels Sprouts – fresh, off the stalk, as many as you want!
Shallots – sliced about 1/4-inch thick
Olive Oil, Salt and Pepper (the gold standard of roasting!)
Preheat oven to 400°. If the sprouts are different sizes, cut some in half so they are approximately the same as the others. Toss sprouts and shallots with oil, s & p and spread on a rimmed baking sheet. Roast for about 20 minutes, stirring once, then add the garlic. Roast for another 10-15 minutes or until as tender as you like and deliciously golden brown.
Meanwhile…. Make the sauce.
Horseradish Cream Sauce
1/4 cup Mayonnaise (Light is fine)
1/4 cup Sour Cream (again, Light is fine)
1 t Lemon Juice
1T+ Prepared Horseradish
salt, pepper, dash (or more) tobasco, all to taste
Garlic, either fresh grated or powder ***
Stir all ingredients together until smooth and refrigerate until serving.
*** I used about 1/4 t grated fresh garlic (I love my Microplane grater for this purpose). It was delicious, but wasn’t appreciated at storytime. No story was apparently interesting enough for The Boy to endure his mother’s garlic breath, even with gum. So word to the wise, skip it or use powder if you aren’t in LOVE with garlic.