Brussels Sprouts in Cream Cheese-Mustard Sauce (Printer-friendly)

Tender Brussels sprouts in a rich, tangy cream cheese-mustard sauce with garlic and onion.

# What You Need:

→ Vegetables

01 - 1.3 pounds 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 lemon juice
10 - Salt and pepper to taste

# 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 tender yet firm. Drain and set aside.
02 - In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3-4 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 sauce reaches creamy and homogeneous consistency.
06 - Season with salt, pepper, and lemon juice. Stir thoroughly to combine all flavors.
07 - Add cooked Brussels sprouts to skillet. Gently toss to coat evenly with sauce and heat through for 2-3 minutes.
08 - Transfer to serving dish and garnish with fresh chopped parsley.

# Top Tips:

01 -
  • The sauce clings to every sprout like a warm, tangy embrace without feeling heavy or cloying.
  • It turns skeptics into believers, even those who swear they hate Brussels sprouts.
  • You can have it on the table in thirty minutes, but it tastes like you labored for hours.
  • Leftovers reheat beautifully and the sauce only gets creamier overnight.
02 -
  • Do not overcook the Brussels sprouts in the boiling water or they will turn mushy and lose their pleasant bite.
  • Always add the broth slowly while stirring, or the cream cheese can seize up into lumps instead of melting smoothly.
  • Taste the sauce before adding the sprouts because the broth and mustard vary in saltiness from brand to brand.
03 -
  • Make the sauce ahead and refrigerate it, then reheat gently and toss with freshly blanched sprouts for an even quicker meal.
  • Use full fat cream cheese for the silkiest texture, low fat versions can turn grainy when heated.
  • If the sauce thickens too much while sitting, stir in a splash of warm broth or milk to bring it back to life.
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