Brussels Sprouts in Cream Cheese-Mustard (Printer Version)

Tender Brussels sprouts coated in a rich, tangy cream cheese-mustard sauce with aromatic vegetables.

# What You'll Need:

→ Vegetables

01 - 1.32 lbs 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 just tender but still 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 the sauce reaches a creamy, homogeneous texture.
06 - Season with salt, pepper, and lemon juice. Stir thoroughly to incorporate flavors.
07 - Add cooked Brussels sprouts to the skillet and gently toss to coat evenly in sauce. Heat through for 2-3 minutes.
08 - Transfer to serving dish and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The sauce clings to every sprout like a velvety blanket, turning a humble vegetable into something you actually crave.
  • It comes together in half an hour, so you can make it on a weeknight without stress.
  • The balance of tangy mustard, rich cream cheese, and bright lemon makes every bite interesting.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Don't overcook the Brussels sprouts in the boiling water, they'll soften more in the sauce and you want them to hold their shape.
  • Add the broth gradually and stir constantly or the cream cheese can seize up and turn grainy instead of smooth.
  • If the sauce gets too thick, thin it with a splash more broth or a little pasta water.
03 -
  • Use a whisk when adding the broth to the cream cheese mixture, it helps everything come together smoothly without lumps.
  • Taste the sauce before adding the sprouts so you can adjust the seasoning while it's easier to stir.
  • If your sprouts are large, halve them before blanching so they cook evenly and soak up more sauce.
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