INGREDIENTS:
1 bag of brussel sprouts
2 tablespoons olive oil
3 garlic cloves
120ml heavy cream
2 tablespoons Graham's Dijon Mustard
White pepper or fine black pepper
Sea salt

INSTRUCTIONS:
Prepare sprouts and cut in half.
Par boil in salted water for 5 mins or until slightly soft.
Crush garlic and add to oil.
Toss sprouts in oil, season and roast at 220c, toss once and roast until charred, this was about 10 mins for us.
While sprouts are in the oven, combine the cream, mustard and seasoning in a saucepan and heat gently.

Serve brussel sprouts with cream aside to be drizzled on top.