Brussels Sprouts Cream Cheese Mustard

My neighbor once wrinkled her nose at Brussels sprouts until I brought over a skillet of these little green gems bathed in cream cheese and mustard. She stood at my kitchen counter, fork in hand, and admitted she'd been wrong about them her whole life. The trick isn't hiding their flavor but pairing it with something bold and creamy that doesn't apologize. I learned that from a cold Tuesday when I had leftover cream cheese and a bag of sprouts that needed using. Sometimes the best recipes come from cleaning out the fridge with confidence.

I made this for a small dinner party once, and my friend's husband, who claimed he hated Brussels sprouts, quietly went back for thirds. No one said anything, but we all noticed. There's something about the way the butter and garlic fill the kitchen that makes people wander in and start hovering near the stove. It's not a showy dish, but it holds its own next to anything you serve it with.

Ingredients

• Brussels sprouts: Look for tight, firm heads with bright green leaves, and don't skip trimming the stems or they'll taste woody.
• Cream cheese: This is what makes the sauce luxurious and smooth without needing flour or heavy cream.
• Dijon mustard: The sharpness here is essential, it balances the richness and wakes up the whole dish.
• Onion and garlic: Sautéing these in butter creates the aromatic base that makes everything smell like comfort.
• Vegetable broth: It loosens the sauce just enough to coat without feeling heavy.
• Butter: Use real butter, the flavor it adds is worth it and can't be faked.
• Lemon juice: Just a teaspoon brightens everything and keeps it from tasting flat.
• Fresh parsley: A handful chopped over the top adds color and a hint of freshness at the end.

Instructions

Blanch the sprouts:

Boil them in salted water for 5 to 7 minutes until they're tender but still have a little bite. Drain them well so they don't water down your sauce.

Sauté the aromatics:

Melt butter in a large skillet and cook the onion until it turns soft and translucent, then add the garlic for just a minute until it smells amazing.

Build the sauce:

Lower the heat and stir in the cream cheese and mustard, mixing until it melts into a smooth base. Pour in the broth slowly, stirring the whole time, until the sauce is silky and even.

Season and finish:

Add salt, pepper, and lemon juice, then toss in the Brussels sprouts and let them heat through for a couple of minutes. Sprinkle parsley on top before serving.

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One autumn evening, I served this alongside roasted chicken, and my mother-in-law asked for the recipe before dessert even came out. She told me it reminded her of something her own mother used to make, though I'm certain it was nothing like this. Food has a way of stirring up memories that aren't quite accurate but feel true anyway.

Serving Suggestions

This works beautifully as a side for roasted pork, grilled sausages, or a simple roast chicken. I've also eaten it as a main with crusty bread to soak up the extra sauce, and it felt like a full meal. If you're serving it for guests, plate it in a wide shallow bowl so everyone can see the creamy coating on the sprouts.

Make Ahead and Storage

You can cook the sprouts and make the sauce a day ahead, then combine and reheat them gently before serving. Leftovers keep in the fridge for up to three days and reheat well in a skillet over low heat with a splash of broth. I've even eaten them cold straight from the container, and they're still good, though the sauce thickens up quite a bit.

Variations and Tweaks

If you like heat, stir in a pinch of cayenne or a few red pepper flakes when you add the mustard. For a richer version, swap half the broth for white wine and let it simmer down before adding the cream cheese. You can also toss in crispy bacon bits or toasted walnuts at the end for texture.

• Try swapping Dijon for whole grain mustard if you want a little more bite and texture.
• Add a handful of grated Parmesan to the sauce for extra depth.
• Use the leftover sauce as a spread for sandwiches or a dip for roasted vegetables.

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This dish doesn't need much fuss, but it delivers every time. Make it once, and it'll become one of those recipes you return to whenever you want something reliable and a little indulgent.

Recipe FAQs

→ What makes this sauce special?

The combination of cream cheese and Dijon creates an exceptionally velvety texture that coats each sprout perfectly. The mustard provides tangy depth while the cream cheese adds richness, balanced by bright lemon juice.

→ Can I prepare this dish ahead?

Absolutely. The sauce reheats beautifully and the sprouts maintain their texture. Store components separately and combine when ready to serve for best results.

→ How do I know when Brussels sprouts are cooked properly?

Cook until just tender but still firm when pierced with a knife, about 5-7 minutes. They should have a slight crunch and vibrant green color.

→ What can I serve alongside?

This pairs wonderfully with roasted chicken, pork loin, or German sausages. For a complete vegetarian meal, serve over egg noodles or with crusty bread.

→ Can I adjust the mustard flavor?

Yes. Start with 1 tablespoon for a milder taste, or increase to 3 tablespoons for a more assertive mustard presence. Whole grain mustard also adds lovely texture.