Brussels Sprouts Cream Cheese Mustard (Printable)

Crisp Brussels sprouts in silky cream cheese-Dijon sauce with garlic, onion, and a splash of bright lemon.

# Ingredient list:

→ Vegetables

01 - 21 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 fluid ounces vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon fresh lemon juice
10 - Salt and pepper to taste

# How-to:

01 - Bring a large pot of salted water to a boil. Add cleaned and trimmed Brussels sprouts and cook for 5 to 7 minutes until just tender but still 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.
03 - Add minced garlic to the skillet 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 achieves a creamy and homogeneous texture.
06 - Season with salt, pepper, and lemon juice. Stir well to incorporate all flavors.
07 - Add cooked Brussels sprouts to the skillet and gently toss to coat evenly in sauce. Heat through for 2 to 3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The sauce clings to every sprout like a warm blanket, tangy and smooth without feeling heavy.
  • It takes half an hour from start to finish, so you can make it on a weeknight without the stress.
  • Even people who claim they hate Brussels sprouts ask for seconds when they taste the mustard kick.
  • Leftovers reheat beautifully, and the sauce thickens just enough to feel even richer the next day.
02 -
  • Don't skip blanching the sprouts first, because they need that head start to cook evenly and stay tender without turning mushy in the sauce.
  • Keep the heat low when you add the cream cheese, or it will break and turn grainy instead of melting into silk.
  • Taste your broth before adding it, because some brands are very salty and you'll need to adjust the seasoning at the end.
  • If the sauce feels too thick, add a splash more broth or even a little pasta water to loosen it up.
03 -
  • Bring the cream cheese to room temperature before you start, so it melts faster and blends more smoothly into the sauce.
  • Don't overcook the Brussels sprouts in the boiling water, because they'll finish cooking in the sauce and you want them to keep some bite.
  • Taste the sauce before adding the sprouts and adjust the lemon juice and seasoning then, because it's easier to fix before everything is mixed together.
  • Use a wide skillet with enough room to toss the sprouts without crowding, so every piece gets coated in sauce.
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