Kielbasa With Brussels Sprouts In Mustard Cream Sauce

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 shallot, peeled and quartered
• 4 large garlic cloves
• 2 tablespoons extra-virgin olive oil
• kosher salt, to taste
• 1 1/2 lbs brussels sprouts, trimmed and halved
• 1 1/3 tablespoons pure olive oil, divided
• 1 lb kielbasa, cut on the bias into 1/4-inch slices
• 2 tablespoons coarse dijon mustard
• 1/4 cup heavy cream
• 1 cup kidney beans, drained and rinsed
• ground black pepper, to taste

Recipe

• 1 preheat oven to 400°f form a small pouch from a folded piece of aluminum foil; fill with shallot, garlic, 2 tbsp olive oil and salt. seal pouch and bake in preheated oven 30 minutes, until tender. transfer to a bowl and mash with a fork; set aside.
• 2 place a steamer insert in a pot and add water to just below the insert. cover and bring water to a boil. add brussels sprout to steamer insert. re-cover and steam 2-6 minutes, until tender-crisp.
• 3 heat 1 tsp olive oil in a large, deep skillet over medium-high heat until shimmering. place kielbasa into skillet, cut sides down, and cook, turning once, until brown and crispy on both sides, about 3 minutes per side. remove kielbasa with a slotted spoon, leaving the fat in the pan; transfer to a paper-towel lined plate.
• 4 add remaining 1 tbsp oil to pan. add mashed shallot and garlic and cook about 1 minute until fragrant. add mustard and cream and stir well. reduce heat to medium-low, add kidney beans and brussels sprouts, and cook until heated through. toss to coat with sauce; season with salt and pepper as needed. transfer to a serving dish and top with kielbasa.