Toss:
1 lb. Brussels sprouts, halved lengthwise
2 cups red onions, cut into wedges
8 oz. kielbasa, 1/2 inch thick slices (subbed mini meatballs from home made bulk sausage)
2 T. olive oil
Salt and pepper
Simmer:
1/2 cup heavy cream (subbed canned milk-no heavy cream)
1/4 cup Dijon mustard
1 T. honey
1 t. apple cider vinegar
Preheat oven to 450 deg. F
Toss sprouts, onions, and kielbasa in a bowl with the oil, salt, and pepper. Spread in a single layer on a baking sheet and roast 20 minutes (30 minutes was perfect), or until sprouts are tender, yet still crisp.
Simmer cream, mustard, honey, and vinegar in a saucepan over low heat for 10 minutes, or until slightly thickened. To serve, spoon sauce over roasted sprouts.