Brussels Sprouts Cream Cheese Mustard (Printable)

Crisp sprouts enveloped in silky cream cheese-mustard sauce with onion and garlic.

# What You 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 just 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 the sauce reaches a creamy, homogeneous texture.
06 - Season with salt, pepper, and lemon juice. Stir well to combine flavors.
07 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in sauce and heat through for 2-3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Hints:

01 -
  • The cream cheese melts into something velvety and rich without feeling heavy, clinging to every sprout like a warm blanket.
  • It comes together in under half an hour, which means you can make it on a weeknight without any drama.
  • The tangy mustard cuts through the richness in a way that keeps you reaching for another forkful.
  • Leftovers taste even better the next day, and the sauce doubles as a sneaky sandwich spread.
02 -
  • Dont overcook the Brussels sprouts in the boiling water or theyll turn mushy and lose their structure when you toss them in the sauce.
  • Let the cream cheese come to room temperature before you add it to the skillet, otherwise it will seize up and refuse to blend smoothly.
  • If the sauce feels too thick, add a splash more broth or even a little pasta water to loosen it up without diluting the flavor.
03 -
  • Use a large enough skillet so the sprouts have room to nestle into the sauce without crowding, which helps them heat evenly.
  • Taste the sauce before adding the sprouts and adjust the seasoning then, because once everything is mixed it is harder to fix.
  • If you are making this ahead, undercook the sprouts slightly so they do not turn mushy when you reheat them later.
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