Pin It The kitchen smelled like butter and something faintly bitter when I first dumped those trimmed Brussels sprouts into boiling water. I had always been skeptical of them, remembering overcooked versions from childhood dinners. But my neighbor had left a bag on my counter with a scribbled note about cream cheese and mustard, and I was curious enough to try. That evening, standing over a skillet watching the sauce come together, I realized Brussels sprouts had been waiting for the right company all along.
I made this for a small dinner party once, worried it was too simple to impress. My friend Anna took one bite, closed her eyes, and asked if I had secretly turned into a chef. The truth is, the sauce does all the work while you just stand there stirring. Everyone went quiet for a few minutes, and that is when I knew it had become one of my reliable favorites.
Ingredients
- Brussels sprouts: Choose firm, bright green ones and trim the stem ends so they cook evenly without falling apart.
- Cream cheese: This is the soul of the sauce, melting into something velvety that clings to every sprout.
- Dijon mustard: It cuts through the richness with a sharp, grown up tang that makes the dish feel balanced.
- Vegetable broth: Use a good quality one because it thins the sauce and adds a savory backbone.
- Butter: Just enough to coax the onions into sweetness and add a glossy finish.
- Onion and garlic: They build the aromatic base that makes your kitchen smell like a bistro.
- Lemon juice: A teaspoon is all it takes to brighten everything and wake up your taste buds.
- Fresh parsley: A handful chopped at the end adds color and a hint of freshness.
Instructions
- Blanch the Brussels sprouts:
- Bring a large pot of salted water to a rolling boil and drop in your cleaned sprouts. Let them cook for 5 to 7 minutes until they are just tender but still have a little bite, then drain them and set aside.
- Sauté the aromatics:
- Melt the butter in a large skillet over medium heat and add the chopped onion, stirring until it turns soft and translucent in about 3 to 4 minutes. Toss in the minced garlic and let it sizzle for a minute until your kitchen smells amazing.
- Build the sauce:
- Lower the heat and stir in the cream cheese and Dijon mustard, mixing until they melt into a smooth, creamy paste. Gradually pour in the vegetable broth, whisking continuously until the sauce is silky and pourable.
- Season and finish:
- Add salt, pepper, and lemon juice, tasting as you go to get it just right. Fold in the cooked Brussels sprouts, tossing gently so each one gets coated in that luscious sauce, and let everything warm through for 2 to 3 minutes before transferring to a serving dish and scattering parsley on top.
Pin It One rainy Sunday I served this alongside roasted chicken, and my partner kept going back for seconds of just the sprouts. He said it tasted like something his grandmother might have made if she had been a little more adventurous. That comment made me laugh, but it also made me realize how a simple vegetable in a good sauce can feel like comfort and discovery at the same time.
Serving Suggestions
This dish shines next to roasted pork, grilled sausages, or a simple pan seared chicken breast. If you want to make it a vegetarian main, serve it over buttered egg noodles or with crusty bread to soak up every bit of that creamy sauce. I have also piled it onto toast for a quick lunch that feels indulgent.
Make Ahead and Storage
You can cook the Brussels sprouts and make the sauce a few hours ahead, then gently reheat everything in a skillet before serving. Leftovers keep well in the fridge for up to three days and actually taste richer the next day as the flavors meld. Just add a splash of broth or water when reheating to loosen the sauce.
Variations and Swaps
If you want a bit of heat, stir in a pinch of cayenne or red pepper flakes when you add the mustard. For a lighter version, swap half the cream cheese for Greek yogurt, though the sauce will be a little tangier. You can also use this same sauce for steamed broccoli, green beans, or even roasted cauliflower.
- Try adding crispy bacon bits on top for a smoky, salty crunch.
- Swap Dijon for whole grain mustard if you like a little texture.
- Garnish with toasted breadcrumbs for extra richness and contrast.
Pin It This recipe taught me that Brussels sprouts do not need much to become something special, just a little care and the right sauce. I hope it becomes one of those dishes you turn to when you want vegetables to feel like the star.
Recipe FAQs
- → Can I use frozen Brussels sprouts instead of fresh?
Fresh Brussels sprouts yield the best texture, but frozen can work in a pinch. Thaw completely and pat dry before cooking. Reduce the initial boiling time to 3–4 minutes since frozen sprouts are already partially cooked during processing.
- → What can I substitute for cream cheese?
Greek yogurt or sour cream creates a similar tangy creaminess with less fat. For a dairy-free version, try cashew cream or coconut milk—just note the flavor profile will shift slightly. Adjust seasoning accordingly.
- → How do I prevent the sauce from separating?
Keep heat low when combining the cream cheese and broth, stirring constantly. Avoid boiling once the cheese is added. If separation occurs, whisk vigorously off the heat or blend with an immersion stick blender until smooth again.
- → Can I make this dish ahead of time?
Absolutely. Prepare the Brussels sprouts and sauce separately up to 24 hours in advance. Store in airtight containers in the refrigerator. Reheat gently over low heat, tossing everything together until warmed through and well combined.
- → What proteins pair well with this dish?
Roasted chicken, pork tenderloin, or German bratwurst complement the tangy creaminess beautifully. For vegetarian meals, serve alongside quinoa patties, lentil loaf, or simply enjoy as a hearty main with crusty bread to soak up the sauce.