Brussels Sprouts Cream Cheese Mustard

My neighbor once handed me a bag of Brussels sprouts over the fence with a skeptical look, convinced I couldn't make them taste good. I'd been experimenting with cream cheese sauces that week, and something about the sharpness of Dijon felt like the missing piece. When I brought her a bowl the next evening, she stood at her doorstep silent for a moment, then asked for the recipe. That quiet victory still makes me smile every time I cook this dish.

I first made this on a cold Tuesday when I needed something warming but didn't want to roast vegetables for an hour. The kitchen filled with the smell of butter and garlic, and my partner wandered in asking what smelled so good. We ate it straight from the skillet with crusty bread, and it became one of those meals we reference when we're tired and need something reliable. It's been our quiet weeknight favorite ever since.

Ingredients

• Brussels sprouts (600 g, cleaned and trimmed): Choose firm, bright green sprouts without yellowing leaves, and trim the stems close so they cook evenly without falling apart.
• Cream cheese (150 g): This is what makes the sauce impossibly silky, so let it soften slightly at room temperature for easier stirring and a smoother blend.
• Dijon mustard (2 tablespoons): The sharp tang cuts through the richness and gives the dish its backbone, so don't skimp or substitute with yellow mustard.
• Vegetable broth (150 ml): Use a good quality broth because it thins the sauce and adds depth, and low sodium works best so you control the seasoning.
• Onion (1 small, finely chopped): Finely chopped onion melts into the sauce and adds sweetness without chunks, so take the time to dice it small.
• Garlic (1 clove, minced): Fresh garlic blooms in the butter and perfumes everything, but watch it closely because burnt garlic turns bitter fast.
• Butter (2 tablespoons): Real butter creates the base for sauteing and adds a richness that olive oil just can't match here.
• Lemon juice (1 teaspoon): A small splash brightens the whole dish and keeps the cream cheese from feeling too heavy on the palate.
• Fresh parsley (for garnish): The green flecks add color and a fresh herbal note that makes the presentation feel finished and intentional.
• Salt and pepper: Season in stages, tasting as you go, because the broth and mustard already bring salt and you want balance, not brine.

Instructions

Blanch the Brussels sprouts:

Bring a large pot of salted water to a rolling boil and drop in the cleaned sprouts, cooking them for 5 to 7 minutes until they're just tender when pierced with a fork but still hold their shape. Drain them well in a colander and set aside so they don't continue cooking in their own steam.

Saute the aromatics:

Melt the butter in a large skillet over medium heat and add the finely chopped onion, stirring occasionally until it turns translucent and soft, about 3 to 4 minutes. Toss in the minced garlic and let it cook for just one minute until fragrant but not browned.

Build the sauce base:

Lower the heat and add the cream cheese and Dijon mustard to the skillet, stirring constantly until the mixture becomes smooth and creamy with no lumps. Pour in the vegetable broth gradually, whisking as you go, until the sauce is velvety and pourable.

Season and finish:

Stir in salt, pepper, and lemon juice, tasting and adjusting until the flavors feel bright and balanced. Add the cooked Brussels sprouts to the skillet and toss gently to coat every piece in the sauce, heating through for 2 to 3 minutes.

Serve:

Transfer everything to a warm serving dish and scatter fresh chopped parsley over the top for color and freshness. Serve immediately while the sauce is still glossy and clinging to the sprouts.

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The first time I served this at a dinner party, a friend who swore she hated Brussels sprouts asked for seconds and then the recipe. She later told me she'd made it three times in two weeks and her kids actually ate vegetables without complaining. That's when I realized this dish had a kind of magic that went beyond just being tasty.

What to Serve Alongside

This pairs beautifully with roasted chicken or pork chops, where the creamy sauce complements the crispy skin and savory juices. I've also served it as a vegetarian main with crusty bread and a simple green salad, and it felt like a complete meal. The richness of the sauce means you want something light and acidic on the side, like a crisp white wine or sparkling water with lemon.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to three days, and the sauce actually thickens and clings even better after a rest. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce, stirring occasionally so the cream cheese doesn't separate. I've reheated individual portions in the microwave too, and while it's not quite as silky, it still tastes wonderful.

Make It Your Own

If you want a bit of heat, stir in a pinch of cayenne or red pepper flakes when you add the mustard. Swap the parsley for fresh dill or chives if you want a different herbal note, or add a handful of toasted walnuts for crunch. I've even used this sauce as a base for pasta, tossing in the Brussels sprouts and some grated Parmesan for a quick weeknight dinner.

• Try crumbled bacon on top for a smoky, salty contrast.
• Use half and half instead of broth for an even richer sauce.
• Toss in a handful of baby spinach at the end for extra greens.

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This dish taught me that vegetables don't need to be complicated to be crave worthy, just treated with a little care and paired with flavors that make sense together. I hope it becomes one of those recipes you reach for on busy nights when you want something comforting, fast, and undeniably delicious.

Recipe FAQs

→ Can I prepare Brussels sprouts ahead of time?

Yes, you can blanch the sprouts up to a day in advance and store them refrigerated. The sauce can also be made separately and gently reheated. Combine just before serving for best texture and flavor.

→ What can I substitute for Dijon mustard?

Whole grain mustard adds a textured alternative, while a mild yellow mustard works if you prefer less intensity. For a similar tang without mustard, try a splash of white wine vinegar with a touch of horseradish.

→ How do I prevent the sauce from curdling?

Keep heat low when incorporating cream cheese and broth. Stir continuously and avoid boiling. Adding broth gradually while stirring creates a smooth, emulsified sauce that stays creamy and homogeneous.

→ Can I use frozen Brussels sprouts?

Frozen sprouts work but release more water when cooked. Thaw and pat them dry before boiling. Reduce boiling time slightly since frozen sprouts are more tender than fresh ones.

→ Is this dish suitable for meal prepping?

Absolutely. The flavors develop beautifully overnight. Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to restore creaminess.