Brussels Sprouts Cream Cheese Mustard (Print Version)

Crisp Brussels sprouts in a velvety cream cheese and Dijon mustard sauce with aromatics, ready in 30 minutes.

# 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 - 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 fresh 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 5–7 minutes until 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 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, homogeneous consistency.
06 - Season with salt, pepper, and lemon juice. Stir thoroughly to combine.
07 - Add cooked Brussels sprouts to skillet. Gently toss to coat evenly in sauce and heat through for 2–3 minutes.
08 - Transfer to serving dish and garnish with fresh chopped parsley.

# Expert Tips:

01 -
  • The cream cheese melts into something so silky and rich you will want to eat it with a spoon.
  • It turns skeptics into believers because the bitterness gets wrapped in tang and warmth.
  • You can have it on the table in half an hour without breaking a sweat.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Do not overcook the Brussels sprouts in the boiling water or they will turn mushy and gray when you toss them in the sauce.
  • Stir the broth in slowly or the sauce will break and look grainy instead of creamy.
  • Taste before serving because the mustard and broth can vary in saltiness.
03 -
  • Cut any extra large Brussels sprouts in half so everything cooks at the same rate.
  • Use full fat cream cheese because low fat versions do not melt as smoothly into the sauce.
  • Do not skip the lemon juice, it is what keeps the dish from feeling too heavy.
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