Brussels Sprouts Cream Cheese Mustard (Printable)

Tender Brussels sprouts coated in a creamy Dijon mustard sauce with aromatics.

# What You’ll Need:

→ Vegetables

01 - 21.2 oz 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 oz cream cheese
06 - 2 tablespoons Dijon mustard
07 - 5 fl oz vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon lemon juice
10 - Salt and pepper to taste

# How-To Steps:

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 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3-4 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 reaches a creamy, homogeneous consistency.
06 - Season with salt, pepper, and lemon juice. Stir well to incorporate flavors.
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 Tips:

01 -
  • It turns Brussels sprouts into something creamy and elegant without losing their texture.
  • The mustard cuts through the richness in a way that feels bright, not heavy.
  • You can have it on the table in thirty minutes with ingredients you probably already have.
  • It works as a side dish or a light main, and tastes even better the next day.
02 -
  • Don't overcook the Brussels sprouts in the first step or they'll turn mushy when you toss them in the sauce.
  • Let the cream cheese soften at room temperature for at least 15 minutes so it blends easily without clumping.
  • Add the broth slowly and stir constantly, or the sauce can break and look grainy instead of smooth.
03 -
  • Use a skillet large enough to toss the sprouts without crowding, or the sauce won't coat them evenly.
  • Taste the sauce before adding the sprouts and adjust the lemon and salt; it should be slightly over seasoned because the sprouts will dilute it.
  • If the sauce gets too thick, whisk in a tablespoon of broth or water at a time until it reaches the consistency you want.
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