Save to Pinterest The skillet was already warm when I realized I had no idea what to do with two bags of Brussels sprouts sitting in my fridge. A friend had brought them over after a farmers market haul, insisting they were too good to waste. I remembered a creamy mustard sauce my neighbor once made for cauliflower and thought, why not try it here? The butter started to foam, the onion hit the pan, and suddenly the kitchen smelled like comfort itself.
I made this for a small dinner party once, and my friend who swore she hated Brussels sprouts scraped her plate clean. She looked up, surprised at herself, and asked what I did to make them taste like that. I just shrugged and said I let the sauce do the talking. Sometimes the simplest combination of butter, mustard, and cream cheese is all you need to change someones mind about a vegetable.
Ingredients
- Brussels sprouts (600 g, cleaned and trimmed): Look for firm, bright green heads with tight leaves, and trim the stems just enough to remove any woody bits without losing too many outer leaves.
- Onion (1 small, finely chopped): A small yellow or white onion works best here, adding sweetness and body to the sauce as it softens in the butter.
- Garlic (1 clove, minced): Fresh garlic is key, dont skip it or substitute with powder, because that quick sauté releases the fragrance that makes the whole dish come alive.
- Cream cheese (150 g): Use full fat cream cheese at room temperature so it melts smoothly into the sauce without clumping or separating.
- Dijon mustard (2 tablespoons): This brings the tang and a subtle heat that balances the richness, and I always use the grainy kind when I want a little more texture.
- Vegetable broth (150 ml): A good quality broth adds depth, but you can use water in a pinch if you boost the seasoning a bit.
- Butter (2 tablespoons): Salted or unsalted both work, but I prefer unsalted so I can control the salt level in the final dish.
- Lemon juice (1 teaspoon): Just a squeeze at the end brightens everything and keeps the sauce from feeling flat.
- Salt and pepper: Season generously, tasting as you go, because the sprouts need it and the sauce can handle it.
- Fresh parsley (for garnish): Chop it finely and sprinkle it over the top for color and a fresh, grassy note that ties everything together.
Instructions
- Blanch the sprouts:
- Bring a large pot of salted water to a rolling boil, then drop in the cleaned Brussels sprouts and cook for 5 to 7 minutes until they are just tender but still have a little bite. Drain them in a colander and set them aside while you start the sauce.
- Sauté the aromatics:
- Melt the butter in a large skillet over medium heat, then add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until it turns soft and translucent. Toss in the minced garlic and let it sizzle for about a minute until the kitchen smells warm and inviting.
- Build the sauce:
- Lower the heat and add the cream cheese and Dijon mustard, stirring continuously until the mixture is smooth and creamy. Pour in the vegetable broth a little at a time, whisking gently to keep the sauce silky and lump free.
- Season and finish:
- Taste the sauce and season it with salt, pepper, and a teaspoon of lemon juice, adjusting until it tastes bright and balanced. Add the cooked Brussels sprouts to the skillet, tossing them gently to coat every piece in the creamy sauce, and let everything warm through for 2 to 3 minutes.
- Serve:
- Transfer the sprouts to a serving dish and scatter fresh chopped parsley over the top. Serve immediately while the sauce is still glossy and warm.
Save to Pinterest One cold evening, I served this alongside roasted chicken, and my brother, who usually ignores vegetables, went back for seconds. He didnt say much, just nodded and kept eating, and I knew then that this recipe had earned a permanent spot in my rotation. Its the kind of dish that makes people quiet at the table, and thats the best compliment a cook can get.
Serving Suggestions
This pairs beautifully with roasted pork, grilled sausages, or a simple piece of pan seared fish. I have also served it as a main dish over buttered egg noodles or alongside crusty bread for mopping up the sauce. If you are feeding vegetarians, it stands on its own with a green salad and some roasted potatoes on the side. The sauce is rich enough to feel indulgent but light enough that it does not weigh down the meal.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days, and reheat gently in a skillet over low heat with a splash of broth to bring the sauce back to life. I have reheated this in the microwave in a pinch, but the stovetop method keeps the texture better and prevents the sauce from breaking. The flavors actually deepen overnight, so do not be surprised if day two tastes even better than day one. You can also freeze portions for up to a month, though the texture of the sprouts will soften slightly after thawing.
Variations and Swaps
If you want to add a little heat, stir in a pinch of cayenne pepper or red pepper flakes when you season the sauce. You can swap the Dijon for whole grain mustard if you prefer more texture, or use Greek yogurt in place of half the cream cheese for a lighter version. I have also added crispy bacon bits on top for a smoky crunch, and it was gone in minutes.
- Try stirring in a handful of grated Parmesan at the end for extra savory depth.
- Swap Brussels sprouts for broccoli or cauliflower if thats what you have on hand.
- Add toasted hazelnuts or walnuts for a nutty crunch that contrasts beautifully with the creamy sauce.
Save to Pinterest This dish has a way of turning a simple weeknight dinner into something that feels special without any fuss. I hope it becomes one of those recipes you reach for when you want comfort, flavor, and just a little bit of magic on the plate.
Recipe Questions & Answers
- → Can I prepare this dish ahead of time?
Absolutely. You can blanch the sprouts and prepare the sauce separately up to a day in advance. Store them in airtight containers in the refrigerator. When ready to serve, simply reheat the sauce, combine with the sprouts, and warm through for 2-3 minutes.
- → What can I use instead of Dijon mustard?
Whole grain mustard adds a lovely texture, while spicy brown mustard provides more heat. For a milder flavor, try using half Dijon and half yellow mustard. The key is maintaining that tangy element that cuts through the rich cream cheese.
- → How do I prevent the sauce from becoming too thick?
The sauce naturally thickens as it cools. If it becomes too dense, simply whisk in additional warm vegetable broth one tablespoon at a time until you reach your desired consistency. Keep the heat low to prevent separating.
- → Can I make this vegan?
Yes. Substitute the cream cheese with a plant-based alternative or use coconut cream for richness. Replace butter with olive oil or vegan butter, and ensure your vegetable broth is vegan-friendly. The result will still be creamy and satisfying.
- → What proteins pair well with this dish?
Roasted chicken, pork tenderloin, or German sausages like bratwurst complement the flavors beautifully. For a vegetarian protein boost, serve alongside grilled halloumi or add white beans directly to the sauce. The tangy profile also cuts nicely through rich meats like duck.