Brussels Sprouts Cream Cheese Mustard

I made this on a cold Thursday night when I had a bag of Brussels sprouts sitting in the crisper drawer and no plan for dinner. The idea of cream cheese in a savory sauce sounded odd at first, but I trusted the mustard to balance it. What came together in that skillet was nothing like I expected—silky, tangy, with just enough richness to make each sprout taste like it mattered. Now it's the dish I make when I want comfort without heaviness.

The first time I served this to friends, someone asked if I had added wine to the sauce. I hadn't, but the lemon and Dijon gave it that kind of sharpness that makes you take a second bite to figure it out. One of them went back for thirds. I realized then that this recipe had crossed over from weeknight experiment to something I'd make again and again.

Ingredients

• Brussels sprouts (600 g, cleaned and trimmed): Fresh, firm sprouts hold their shape best; trim the stems and peel any wilted outer leaves before cooking.
• Onion (1 small, finely chopped): A small onion adds sweetness without overpowering the sauce, and finely chopping it helps it melt into the base.
• Garlic (1 clove, minced): One clove is enough to add warmth without making the dish taste sharp or raw.
• Cream cheese (150 g): This is what makes the sauce creamy and thick; let it come to room temperature so it blends smoothly.
• Dijon mustard (2 tablespoons): The tangy backbone of the sauce; don't skip it or substitute with yellow mustard, it won't taste the same.
• Vegetable broth (150 ml): Use a good quality broth because it thins the sauce and adds depth; low sodium works best so you can control the seasoning.
• Butter (2 tablespoons): Adds richness and helps the onions soften without browning too fast.
• Lemon juice (1 teaspoon): A small squeeze brightens everything and balances the cream cheese perfectly.
• Salt and pepper: Taste as you go; Brussels sprouts need more seasoning than you think.
• Fresh parsley (for garnish): A handful of chopped parsley makes the dish look alive and adds a fresh, grassy note at the end.

Instructions

Blanch the sprouts:

Bring a large pot of salted water to a rolling boil, then add the cleaned Brussels sprouts and cook for 5 to 7 minutes until they're just tender but still have a little bite. Drain them well and set them aside so they don't get mushy.

Sauté the aromatics:

Melt the butter in a large skillet over medium heat, then add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until it turns soft and translucent. Toss in the minced garlic and sauté for another minute until the kitchen smells warm and inviting.

Build the sauce:

Lower the heat and stir in the cream cheese and Dijon mustard, mixing with a wooden spoon until the mixture is smooth and no lumps remain. Slowly pour in the vegetable broth while stirring constantly, and watch the sauce turn creamy and cohesive.

Season and finish:

Add salt, pepper, and lemon juice, tasting as you go to get the balance right. Stir everything together until the sauce is silky and bright.

Toss and serve:

Add the cooked Brussels sprouts to the skillet and gently fold them into the sauce, letting them warm through for 2 to 3 minutes. Transfer to a serving dish and scatter fresh parsley on top before bringing it to the table.

Save

I made this for my mom on a Sunday afternoon when she was visiting. She's never been a fan of Brussels sprouts, but she finished her plate without a word and then asked for the recipe. That's when I knew this dish had something special, something that could change minds quietly.

Serving Suggestions

This pairs beautifully with roasted chicken, pork chops, or a simple pan seared steak. If you're keeping it vegetarian, serve it alongside crusty bread and a green salad, or spoon it over cooked grains like farro or quinoa. The sauce is rich enough to make the sprouts feel like a main dish, especially if you add a poached egg on top.

Make Ahead and Storage

You can blanch the Brussels sprouts and chop the onion and garlic up to a day ahead, then store everything in the fridge until you're ready to cook. The finished dish keeps well in an airtight container for up to three days and reheats gently on the stovetop with a splash of broth to loosen the sauce. I've even eaten it cold straight from the fridge, and it still tastes good.

Variations and Substitutions

If you want a little heat, stir in a pinch of cayenne pepper or red pepper flakes when you add the mustard. You can swap the cream cheese for mascarpone if you want something even richer, or use Greek yogurt for a lighter version, though the texture will be thinner. For a vegan option, try cashew cream and nutritional yeast in place of the dairy, and use olive oil instead of butter.

• Add crispy bacon or pancetta for a smoky, savory twist.
• Toss in a handful of toasted walnuts or pecans for crunch.
• Stir in a teaspoon of whole grain mustard along with the Dijon for extra texture and tang.

Save

This is the kind of dish that makes you feel like you know what you're doing in the kitchen, even on nights when you're winging it. It's simple, forgiving, and somehow always tastes like you put in more effort than you did.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Yes, prepare the Brussels sprouts and sauce separately, then combine and reheat gently before serving. The sauce also stores well for 2-3 days in the refrigerator.

→ What can I serve with cream cheese mustard Brussels sprouts?

This pairs wonderfully with roasted chicken, pork tenderloin, or German sausages. It also complements other roasted vegetables like potatoes or carrots for a complete vegetarian meal.

→ Can I use frozen Brussels sprouts instead of fresh?

Frozen sprouts work in a pinch, though fresh provide better texture. If using frozen, thaw and pat dry before boiling, and reduce cooking time slightly as they're more tender.

→ How can I make this dairy-free?

Substitute vegan cream cheese and plant-based butter for the dairy ingredients. The sauce will still be creamy and flavorful, just without traditional dairy products.

→ What other vegetables work in this sauce?

The cream cheese-mustard sauce also complements broccoli, cauliflower, green beans, or roasted root vegetables. Adjust cooking times based on the vegetable you choose.

→ Can I add protein to make it a complete meal?

Crispy bacon bits, diced ham, or grilled chicken breast pieces blend seamlessly with the creamy sauce. For vegetarian protein, try white beans or toasted walnuts.