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
1/8 teaspoon white pepper
3/4 cup equals 167 calories, 12 g fat (5 g saturated fat), 27 mg cholesterol, 241 mg sodium, 13 g carbohydrate, 4 g fiber, 4 g protein.
Place Brussels sprouts in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
Bake, uncovered, at 450° for 10-15 minutes or until tender, stirring occasionally.
Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook for 1-2 minutes or until slightly thickened. Spoon over Brussels sprouts. Yield: 6 servings.