Brussels Sprouts Cream Cheese Mustard (Print Version)

Tender Brussels sprouts coated in a velvety cream cheese-mustard sauce with aromatic onions and garlic.

# What You Need:

→ Vegetables

01 - 21 ounces Brussels sprouts, cleaned and trimmed
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - Fresh chopped parsley for garnish

→ Sauce

05 - 5.3 ounces cream cheese
06 - 2 tablespoons Dijon mustard
07 - 5 fluid ounces vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon lemon juice
10 - Salt and pepper to taste

# How To Make:

01 - Bring a large pot of salted water to a boil. Add cleaned and trimmed Brussels sprouts and cook for 5 to 7 minutes until just tender but still firm. Drain and set aside.
02 - In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Add minced garlic and sauté for 1 minute until fragrant.
04 - Reduce heat to low. Stir in cream cheese and Dijon mustard, mixing until smooth and fully combined.
05 - Gradually pour in vegetable broth while stirring continuously until the sauce reaches a creamy, homogeneous consistency.
06 - Season with salt, pepper, and lemon juice. Stir well to blend all flavors.
07 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2 to 3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The sauce is luxurious but comes together in under five minutes with pantry staples you probably already have.
  • Brussels sprouts stay tender but not mushy, keeping just enough bite to feel satisfying.
  • It works as a side dish or a standalone vegetarian dinner when you pile it over rice or crusty bread.
  • Leftovers taste even better the next day, which makes it perfect for meal prep or sneaky midnight snacking.
02 -
  • Don't skip draining the Brussels sprouts well after boiling or the sauce will turn watery and lose its creamy grip.
  • Use low heat when adding the cream cheese or it can seize up and turn grainy instead of melting smoothly.
  • Taste the sauce before adding the sprouts, it should be punchy and well seasoned on its own.
03 -
  • Salt the boiling water generously, it's your only chance to season the sprouts from the inside out.
  • If the sauce gets too thick, add a tablespoon of broth or water at a time until it reaches the consistency you want.
  • Let the sprouts sit in the sauce for a minute before serving so they absorb some of the flavor and marry with the cream.
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