I have converted non-Brussel sprout eaters to lovers with this recipe. The creamy cheesy sauce is perfect with the slightly bitter sprouts, and the Dijon mustard adds an extra dimension. The best thing about this recipe is that what takes the longest is trimming and slicing the sprouts. This makes an excellent no-fuss side dish. Depending on the size of the Brussel sprouts, you may need more than a half a cup of cream to cover them completely. (This recipe was modified from one in Donna Hay Magazine.)

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