Pin It The steam rising from that skillet carried the sharpest, most irresistible scent—butter meeting garlic, mustard cutting through cream. I was standing in a cramped Berlin kitchen, watching my neighbor Greta whisk together what I thought would be yet another heavy winter side. Instead, she showed me how cream cheese could turn into silk, how Brussels sprouts could actually taste exciting. That night changed how I thought about vegetables entirely.
I made this for a small dinner party once, doubting anyone would go for seconds. Within ten minutes, the serving dish was scraped clean and two guests asked if I could text them the recipe before they left. One friend admitted she'd been avoiding Brussels sprouts since childhood, but the creamy mustard sauce made her rethink everything. It became my quiet triumph, the dish I bring when I want to surprise people without showing off.
Ingredients
- Brussels sprouts (600 g, cleaned and trimmed): Choose firm, bright green sprouts with tight leaves, and trim the stems just enough to remove any browning without losing too many outer layers.
- Small onion (finely chopped): This builds the aromatic base and softens into sweet little pockets throughout the sauce.
- Garlic clove (minced): One clove is enough to perfume the butter without overpowering the delicate mustard notes.
- Cream cheese (150 g): The secret to a sauce that feels luxurious but comes together in minutes, melting into pure creaminess.
- Dijon mustard (2 tablespoons): Sharp, tangy, and essential for cutting through the richness with just the right bite.
- Vegetable broth (150 ml): This loosens the sauce and adds a savory backbone that balances the cream.
- Butter (2 tablespoons): For sauteing the aromatics and adding a silky, nutty finish to every bite.
- Lemon juice (1 teaspoon): A tiny splash that brightens everything and keeps the sauce from feeling flat.
- Salt and pepper: Season thoughtfully, tasting as you go, because the mustard and broth already bring some saltiness.
- Fresh chopped parsley: A handful of green at the end makes the dish look alive and adds a fresh herbal note.
Instructions
- Blanch the Brussels sprouts:
- Bring a large pot of salted water to a rolling boil, then drop in the trimmed sprouts and cook for 5 to 7 minutes until they yield slightly to a fork but still have some resistance. Drain them well and set aside so they don't keep cooking in residual heat.
- Saute the onion:
- Melt the butter in a large skillet over medium heat, add the finely chopped onion, and let it cook for 3 to 4 minutes, stirring occasionally, until it turns translucent and fragrant. The butter should foam gently, not brown.
- Add the garlic:
- Toss in the minced garlic and stir for about a minute, just until the kitchen smells incredible and the garlic softens. Be careful not to let it brown or it will taste bitter.
- Build the sauce base:
- Lower the heat and add the cream cheese and Dijon mustard, stirring constantly with a wooden spoon until they melt together into a smooth, glossy mixture. It will look thick at first, but trust the process.
- Thin with broth:
- Gradually pour in the vegetable broth, stirring continuously, until the sauce loosens into a velvety, pourable consistency. Keep the heat low to avoid breaking the cream cheese.
- Season and brighten:
- Stir in salt, pepper, and lemon juice, tasting as you go and adjusting to your preference. The lemon should lift the richness without making the sauce taste citrusy.
- Combine and heat through:
- Add the cooked Brussels sprouts to the skillet and gently toss them in the sauce, letting everything warm together for 2 to 3 minutes. Each sprout should be glossy and fully coated.
- Garnish and serve:
- Transfer to a warm serving dish and scatter fresh chopped parsley over the top. Serve immediately while the sauce is still silky and aromatic.
Pin It There was an evening when I served this alongside roasted chicken, and my father, who usually ignores vegetables, went back for thirds. He didn't say much, just nodded and kept eating, but later my mom told me he'd asked her to make it at home. That quiet approval meant more than any compliment ever could.
Choosing the Best Brussels Sprouts
Look for small to medium sprouts that feel dense and heavy for their size, with tightly packed leaves and no yellowing or black spots. The smaller ones tend to be sweeter and less bitter, while larger sprouts can have a stronger, earthier flavor. If you can find them still on the stalk at a farmers market, even better—they stay fresher longer and you can trim them yourself. Always store them unwashed in the crisper drawer and use them within a week for the best flavor and texture.
Adjusting the Sauce to Your Taste
If you love bold flavors, add an extra tablespoon of Dijon or a pinch of cayenne for heat. For a milder, creamier version, cut back on the mustard slightly and add a tablespoon of heavy cream or a little extra cream cheese. Some people like a touch of honey or maple syrup to balance the tang, and others stir in grated Parmesan at the end for extra depth. Play with it until it feels like yours, because the sauce is forgiving and flexible.
Serving and Pairing Ideas
This dish shines as a side for roasted pork, grilled sausages, or simple pan seared chicken, but it also works beautifully as a vegetarian main over rice, quinoa, or buttered noodles. The creamy sauce pairs well with crusty bread for soaking up every last bit, and it complements earthy flavors like mushrooms or roasted root vegetables. I've served it at holiday tables and casual weeknight dinners, and it always fits right in.
- Try it with roasted garlic bread to scoop up the extra sauce.
- Serve it warm over mashed potatoes for a cozy, comforting meal.
- Pair it with a crisp white wine or a light lager to cut through the richness.
Pin It This recipe has become one of those quiet favorites that I return to again and again, the kind that feels effortless but always impresses. I hope it brings warmth and a little surprise to your table, just like it did to mine.
Recipe Q&A
- → Can I use frozen Brussels sprouts?
Fresh Brussels sprouts work best for maintaining texture, but frozen can be used in a pinch. Thaw completely and pat dry before cooking to prevent the sauce from becoming watery.
- → How can I make this dish vegan?
Substitute the cream cheese with a vegan alternative, replace butter with olive oil or vegan butter, and use a plant-based vegetable broth. The flavor profile remains deliciously creamy and tangy.
- → What can I serve with Brussels sprouts in cream cheese sauce?
This pairs wonderfully with roasted chicken, pork tenderloin, or German sausages. It also complements mashed potatoes, crusty bread, or can stand alone as a hearty vegetarian main with a side of grains.
- → Can I make this dish ahead of time?
Absolutely. Prepare the sauce and cook the Brussels sprouts separately, then combine just before serving. Reheat gently over low heat, adding a splash of broth if the sauce thickens too much.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium-low heat, stirring occasionally, until warmed through.