Brussels Sprouts Cream Cheese Mustard (Printable)

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

# What You Need:

→ Vegetables

01 - 1.32 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 - 5 fluid ounces vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon lemon juice
10 - Salt and pepper to taste

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Add cleaned and trimmed Brussels sprouts and cook for 5-7 minutes until tender yet 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 while stirring continuously until the sauce reaches a creamy, homogeneous consistency.
06 - Season with salt, pepper, and lemon juice. Stir well to combine all flavors.
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 sauce clings to every leaf, turning skeptics into believers with one bite.
  • It comes together in half an hour, but tastes like you fussed over it all day.
  • Leftovers reheat beautifully and somehow taste even better the next morning.
02 -
  • Don't overcook the Brussels sprouts in the boiling water or they'll turn mushy when you toss them in the sauce.
  • Let the cream cheese come to room temperature before you start, it melts faster and blends smoother.
  • If the sauce gets too thick, add a splash more broth, it should coat the back of a spoon but not cling like paste.
03 -
  • Cut any large Brussels sprouts in half so they cook evenly and soak up more sauce.
  • Reserve a little pasta water or broth on the side, it's perfect for thinning the sauce if it thickens too much while sitting.
  • Taste the sauce before adding the sprouts, it's easier to adjust seasoning when it's on its own.
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