Brussels Sprouts in Cream Cheese-Mustard Sauce (Printer Version)

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

# What You'll Need:

→ Vegetables

01 - 1.32 pounds Brussels sprouts, cleaned and trimmed
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - 2 tablespoons fresh chopped parsley, for garnish

→ Sauce

05 - 5.3 ounces cream cheese
06 - 2 tablespoons Dijon mustard
07 - 2.54 fluid ounces 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 combined.
05 - Gradually pour in vegetable broth, stirring continuously, until the sauce is creamy and homogeneous.
06 - Season with salt, pepper, and lemon juice. Stir well to combine.
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 creamy mustard sauce transforms Brussels sprouts into something rich and comforting without feeling heavy.
  • It comes together in half an hour, which means you can make it on a weeknight without any stress.
  • The balance of tangy Dijon and smooth cream cheese makes even skeptics come back for seconds.
02 -
  • Don't overcook the Brussels sprouts in the boiling water or they'll turn mushy and lose their texture in the sauce.
  • Add the broth slowly while stirring; if you dump it all in at once, the cream cheese can clump instead of melting smoothly.
  • Taste the sauce before adding the sprouts because it's much harder to adjust seasoning once everything is mixed together.
03 -
  • Use a skillet large enough to toss the sprouts without crowding them, or the sauce won't coat evenly.
  • If your sauce breaks or looks grainy, whisk in a tablespoon of cold butter off the heat to bring it back together.
  • Make the sauce ahead and store it separately, then toss with freshly cooked sprouts just before serving for the best texture.
Go Back