Brussels Sprouts in Cream Cheese-Mustard

I was standing in my kitchen on a gray November afternoon, staring at a bag of Brussels sprouts I'd bought on impulse, when my neighbor knocked with a jar of homemade Dijon mustard. We started talking about her grandmother's old German recipes, and she mentioned tossing vegetables in a cream cheese sauce with mustard and butter. I had everything on hand, so I gave it a try that evening. The smell of garlic and onion melting into tangy, creamy sauce filled the apartment, and I knew I'd stumbled onto something special.

The first time I served this to friends, I worried it might be too simple or too rich. One of them, who swore she hated Brussels sprouts, went back for seconds and asked if I'd write down the recipe on a napkin. That night, I realized this dish had a quiet power to change minds. It's been my go-to side ever since, especially when I want to impress without fussing.

Ingredients

• Brussels sprouts: Look for tight, bright green heads without yellowing, and trim the stems close so they cook evenly.
• Cream cheese: Use full-fat for the silkiest texture, it melts into the broth without breaking or curdling.
• Dijon mustard: The sharpness cuts through the richness and adds depth, grainy mustard works too if you like texture.
• Vegetable broth: This thins the sauce just enough to coat without being heavy, homemade or low-sodium store-bought both work.
• Butter: It carries the onion and garlic flavors and gives the sauce a glossy finish.
• Onion and garlic: Sauteed until soft and fragrant, they form the aromatic backbone of the dish.
• Lemon juice: Just a teaspoon brightens everything and keeps the sauce from feeling flat.
• Fresh parsley: A handful of chopped green herbs at the end makes the dish look alive and adds a fresh note.

Instructions

Blanch the Brussels Sprouts:

Bring a large pot of salted water to a rolling boil, then drop in the cleaned sprouts and cook for 5 to 7 minutes until they're tender but still have a little bite. Drain them well in a colander and set aside so they don't get soggy.

Saute the Aromatics:

Melt the butter in a large skillet over medium heat, add the chopped onion, and cook for 3 to 4 minutes, stirring occasionally, until it turns translucent and soft. Toss in the minced garlic and stir for just a minute until the kitchen smells amazing.

Build the Sauce:

Lower the heat and add the cream cheese and Dijon mustard, stirring constantly until they melt together into a smooth, golden paste. Slowly pour in the vegetable broth, whisking as you go, until the sauce is creamy and pourable.

Season and Finish:

Taste the sauce and add salt, pepper, and lemon juice, adjusting until it's tangy and balanced. Add the cooked Brussels sprouts, toss gently to coat every piece, and let them warm through for 2 to 3 minutes before transferring to a serving dish and sprinkling with fresh parsley.

Pin It

I made this for a small dinner party last winter, and as we passed the dish around the table, someone said it tasted like comfort with a little attitude. That stuck with me. It's creamy and cozy, but the mustard keeps it from being boring, and the sprouts add just enough bite to make you pay attention.

Serving Suggestions

This pairs beautifully with roasted chicken, pork chops, or a simple grilled steak, but it's hearty enough to be the star of a vegetarian plate alongside crusty bread and a green salad. I've also served it over egg noodles for a quick weeknight dinner when I wanted something filling and fast. The sauce is rich enough that a little goes a long way, so keep portions modest and let people come back for more.

Make-Ahead and Storage

You can blanch the Brussels sprouts and chop the aromatics a day ahead, then finish the dish in under ten minutes when you're ready to eat. Leftovers keep in an airtight container in the fridge for up to three days and reheat gently on the stovetop with a splash of broth to loosen the sauce. I've even spread the cold sauce on sandwiches the next day, and it worked surprisingly well as a creamy, tangy condiment.

Variations and Tweaks

If you like 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 you'll need to add it off the heat to prevent curdling. I've also tossed in crispy bacon bits or toasted walnuts at the end for extra texture and flavor.

• Try swapping Brussels sprouts for broccoli or cauliflower if that's what you have.
• A handful of grated Parmesan stirred in at the end adds a salty, nutty boost.
• For a vegan version, use plant-based cream cheese and replace the butter with olive oil.

Pin It

This dish taught me that a great sauce can make you fall in love with vegetables you thought you didn't like. I hope it does the same for you.

Recipe Questions & Answers

→ Can I use frozen Brussels sprouts?

Fresh Brussels sprouts work best for maintaining texture, but frozen can be used in a pinch. Thaw and pat them dry before cooking to prevent excess water in the sauce.

→ What can I substitute for Dijon mustard?

Whole grain mustard adds texture, while a mix of yellow mustard and a pinch of turmeric provides similar flavor. For a milder taste, use half the amount or try a honey mustard variation.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth if the sauce thickens too much. The flavors often improve overnight.

→ Can I make this dish vegan?

Replace cream cheese with a vegan alternative or cashew cream. Use plant-based butter and ensure your vegetable broth is vegan-friendly. The sauce will still be creamy and satisfying.

→ How do I prevent the sauce from curdling?

Keep the heat low when adding cream cheese and stir constantly. Gradually incorporate the broth while stirring to create an emulsion. Avoid boiling rapidly once the dairy ingredients are added.

→ What proteins pair well with this dish?

Roasted chicken, pork tenderloin, or German sausages complement the creamy sauce beautifully. For a vegetarian protein boost, serve alongside roasted chickpeas or topped with toasted hazelnuts.