Save My neighbor handed me a bag of Brussels sprouts over the fence one Saturday morning, insisting I stop boiling them into submission. She scribbled this cream cheese and mustard idea on the back of a grocery receipt, and I made it that night with zero expectations. The sauce turned glossy and sharp, clinging to each sprout like it had always belonged there. I stood at the stove, sneaking bites straight from the skillet, surprised at how something so simple could taste this alive. That receipt is still tucked in my recipe binder, smudged with butter.
I brought this to a potluck once, convinced no one would touch it because Brussels sprouts have a bad reputation. Within twenty minutes, the dish was empty and three people asked for the recipe. One friend admitted she had always hated Brussels sprouts until that night, and now she makes this every week. Watching people go back for seconds felt like a small, quiet victory. It reminded me that good food doesn't need to be complicated to change someone's mind.
Ingredients
- 600 g Brussels sprouts, cleaned and trimmed: Choose firm, bright green sprouts and trim the stems flush so they cook evenly without falling apart.
- 1 small onion, finely chopped: Yellow or white onion works best here for a mild sweetness that mellows into the sauce.
- 1 garlic clove, minced: Fresh garlic is essential, it blooms in the butter and fills the kitchen with warmth.
- Fresh chopped parsley, for garnish: This adds a pop of color and a fresh herbal note that cuts through the richness.
- 150 g cream cheese: Full fat cream cheese melts smoothly and gives the sauce body without needing heavy cream.
- 2 tablespoons Dijon mustard: The sharp tang balances the creaminess and keeps the dish from feeling heavy.
- 150 ml vegetable broth: This thins the sauce to the perfect coating consistency and adds savory depth.
- 2 tablespoons butter: Butter carries the onion and garlic flavors and makes the sauce glossy.
- 1 teaspoon lemon juice: Just a splash brightens everything and wakes up the mustard.
- Salt and pepper to taste: Season boldly, Brussels sprouts need assertive seasoning to shine.
Instructions
- Blanch the sprouts:
- Bring a large pot of salted water to a rolling boil and drop in the trimmed Brussels sprouts. Cook them for 5 to 7 minutes until they yield slightly to a fork but still hold their shape, then drain them well in a colander.
- Start the aromatics:
- Melt the butter in a large skillet over medium heat and add the chopped onion. Let it soften and turn translucent for 3 to 4 minutes, stirring occasionally so it doesn't brown.
- Add the garlic:
- Toss in the minced garlic and stir for about a minute until it smells fragrant and just begins to turn golden. Don't let it burn or it will turn bitter.
- Build the sauce:
- Lower the heat and stir in the cream cheese and Dijon mustard, mashing and stirring until the mixture is smooth and creamy. It will look thick at first, but that's normal.
- Thin with broth:
- Slowly pour in the vegetable broth while stirring constantly, watching the sauce loosen and become silky. Keep stirring until it's completely smooth and lump free.
- Season and brighten:
- Add salt, pepper, and lemon juice, tasting as you go. The sauce should taste tangy, creamy, and bold enough to stand up to the sprouts.
- Combine and heat through:
- Add the drained Brussels sprouts to the skillet and gently toss them in the sauce until every sprout is coated. Let everything warm together for 2 to 3 minutes, then transfer to a serving dish and scatter fresh parsley on top.
Save I made this on a Tuesday night when I was too tired to think, and it felt like the kitchen was doing the work for me. The butter sizzled, the garlic perfumed the air, and the sauce came together without fuss. I ate it straight from the pan with a wooden spoon, standing barefoot on the cold tile. It wasn't fancy, but it was exactly what I needed.
Serving Suggestions
This dish shines alongside roasted chicken, pork chops, or a simple grilled steak. I've also served it as a vegetarian main over buttered egg noodles or spooned onto toasted sourdough for a rich, open faced situation. It's hearty enough to anchor a meal but light enough not to weigh you down. A crisp white wine or sparkling water with lemon feels right next to it.
Make Ahead and Storage
You can blanch the Brussels sprouts and make the sauce a day ahead, storing them separately in the fridge. When you're ready to serve, just reheat the sauce gently in the skillet, add the sprouts, and toss until warmed through. Leftovers keep for up to three days in an airtight container and reheat beautifully in a covered pan over low heat. The flavors deepen overnight, so don't be surprised if day two tastes even better.
Variations and Swaps
If you want a little heat, stir in a pinch of cayenne or red pepper flakes when you add the mustard. Swap the Dijon for whole grain mustard if you like texture and a milder bite. You can also use half and half or heavy cream instead of cream cheese for a lighter, more pourable sauce.
- Add crispy bacon or pancetta for a smoky, savory twist.
- Toss in toasted walnuts or hazelnuts for crunch and richness.
- Use the leftover sauce as a dip for roasted vegetables or a spread for sandwiches.
Save This recipe taught me that Brussels sprouts deserve better than being an afterthought. They can be the star if you give them the right company.
Recipe FAQs
- → How do I prevent Brussels sprouts from becoming mushy?
Boil the sprouts for just 5-7 minutes until tender but still firm. Test with a fork—they should offer slight resistance. Immediately drain and set aside to stop the cooking process.
- → Can I use frozen Brussels sprouts instead?
Frozen sprouts work in a pinch, though fresh ones yield better texture. Thaw completely and pat dry before boiling. Reduce initial cooking time by 1-2 minutes since they're already partially cooked.
- → What can I substitute for Dijon mustard?
Whole grain mustard adds texture, while spicy brown mustard provides more heat. For a milder version, use half Dijon and half yellow mustard. Avoid sweet honey mustard as it alters the flavor profile.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for 3-4 days. Reheat gently over low heat, adding a splash of broth or cream to loosen the sauce. The sprouts will soften slightly but remain delicious.
- → Can I make this dish dairy-free?
Substitute vegan cream cheese and plant-based butter for the dairy ingredients. Use a dairy-free Dijon mustard—most are naturally vegan. The sauce may be slightly thinner but still flavorful.
- → What main dishes pair well with this?
This versatile side complements roasted chicken, pork tenderloin, or German sausages. It also pairs beautifully with pan-seared salmon or serves as a satisfying vegetarian centerpiece alongside crusty bread.