Brussels Sprouts Cream Cheese Mustard (Print View)

Tender Brussels sprouts in a silky cream cheese-Dijon sauce with aromatic onions and garlic.

# What You'll Need:

→ Vegetables

01 - 21 oz 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 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 Make It:

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 and set aside.
02 - In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Add minced garlic 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 texture.
06 - Season with salt, pepper, and lemon juice. Stir well to incorporate all flavors.
07 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in sauce and heat through for 2 to 3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Insights:

01 -
  • The creamy mustard sauce clings to every leaf and transforms even the firmest sprouts into something lush and comforting.
  • It comes together in half an hour with ingredients you probably already have tucked in your fridge.
  • The balance of tangy Dijon, rich cream cheese, and bright lemon makes each bite feel indulgent without being heavy.
  • It works as a side dish or a light vegetarian main, and leftovers reheat beautifully the next day.
02 -
  • Do not overcook the Brussels sprouts in the boiling water or they will turn mushy and lose their texture in the sauce.
  • Stir the cream cheese and mustard over low heat to prevent the cream cheese from separating or becoming grainy.
  • Add the vegetable broth slowly and keep stirring to build a smooth sauce without lumps.
  • Taste the sauce before adding the sprouts, because the saltiness of the broth and mustard can vary widely between brands.
03 -
  • Salt the boiling water generously before adding the Brussels sprouts so they absorb flavor from the start.
  • Use a large skillet with plenty of surface area so the sprouts can spread out and get evenly coated without crowding.
  • If the sauce looks too thick after adding the sprouts, stir in another tablespoon or two of broth to loosen it.
  • Chop the parsley just before serving so it stays bright green and fragrant.
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