Brussels Sprouts Cream Cheese Mustard (Printable Version)

Tender Brussels sprouts coated in a rich, tangy cream cheese-mustard sauce with onions and garlic.

# Ingredient List:

→ Vegetables

01 - 1.3 pounds 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 - 2/3 cup vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon lemon juice
10 - Salt and pepper to taste

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Add cleaned and trimmed Brussels sprouts and cook for 5-7 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 3-4 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, stirring continuously until the sauce reaches a creamy, homogeneous consistency.
06 - Season with salt, pepper, and lemon juice. Stir well to combine and adjust seasoning as needed.
07 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2-3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Suggestions:

01 -
  • The tangy mustard cuts through the richness in a way that makes you want another forkful immediately.
  • It turns skeptics into believers without any fuss or fancy techniques.
  • The sauce clings to every leaf, so no bite is ever bland.
  • You can have it on the table in half an hour, even on a weeknight.
02 -
  • Don't overcook the sprouts in the boiling water or they'll turn mushy and bitter when you toss them in the sauce.
  • Add the broth gradually and keep stirring, or the cream cheese will clump instead of blending smoothly.
  • Taste the sauce before adding the sprouts, this is your chance to adjust the seasoning without guessing later.
03 -
  • Cut any large sprouts in half so they cook evenly and soak up more sauce.
  • Reserve a little pasta water, I mean broth, to loosen the sauce if it thickens too much while sitting.
  • Warm your serving dish before plating so the sauce stays silky and doesn't seize up from the cold.
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