Brussels Sprouts Cream Cheese Mustard (Printable Version)

Tender Brussels sprouts in a rich, tangy cream cheese-mustard sauce with aromatics.

# Ingredient List:

→ Vegetables

01 - 21.2 ounces 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 - 5.1 fluid ounces vegetable broth
08 - 2 tablespoons unsalted butter
09 - 1 teaspoon fresh lemon juice
10 - Salt and black pepper to taste

# How to Make It:

01 - Bring a large pot of salted water to a rolling boil. Add cleaned and trimmed Brussels sprouts, cooking for 5 to 7 minutes until tender yet firm. Drain in a colander and set aside.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent and softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
04 - Reduce heat to low. Add cream cheese and Dijon mustard, stirring continuously until smooth and fully incorporated.
05 - Pour vegetable broth gradually while stirring constantly, creating a creamy and homogeneous sauce without lumps.
06 - Season sauce with salt, black pepper, and lemon juice. Stir thoroughly to distribute flavors evenly.
07 - Add blanched Brussels sprouts to the skillet. Gently toss to coat completely in sauce and heat through for 2 to 3 minutes.
08 - Transfer to serving dish and garnish generously with fresh chopped parsley before serving.

# Expert Tips:

01 -
  • The sauce clings to every leaf and transforms even the most skeptical Brussels sprouts eater into a believer.
  • It comes together in half an hour but tastes like you spent the whole afternoon in the kitchen.
  • The balance between tangy mustard and creamy cheese feels like comfort food that doesn't weigh you down.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't overcook the Brussels sprouts in the boiling water or they'll turn mushy when you toss them in the sauce later.
  • Add the broth slowly while stirring, or the cream cheese will seize up into clumps instead of melting into a smooth sauce.
  • Taste before adding extra salt because both the broth and mustard can be salty on their own.
03 -
  • Cut an X into the stem end of larger sprouts so they cook evenly and the centers don't stay hard.
  • Reserve a little pasta water or extra broth in case the sauce gets too thick and needs loosening at the end.
  • Use a whisk instead of a spoon when adding the broth to avoid lumps and get a perfectly smooth sauce every time.
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