Brussels Sprouts Cream Cheese Mustard (Print Version)

Tender Brussels sprouts in rich, tangy cream cheese-mustard sauce with aromatics.

# What You Need:

→ Vegetables

01 - 21 ounces 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 ounces cream cheese
06 - 2 tablespoons Dijon mustard
07 - 5 fluid ounces vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon lemon juice
10 - Salt and pepper to taste

# Directions:

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 consistency.
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 the sauce and heat through for 2-3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • Brussels sprouts transform into something genuinely creamy and satisfying instead of just technically cooked.
  • The sauce is forgiving enough for weeknight cooking but impressive enough to serve when people are coming over.
  • It's vegetarian but substantial enough that nobody at the table feels like they're eating the side dish instead of dinner.
02 -
  • Don't overcook the Brussels sprouts in the boiling water or they'll fall apart when you toss them with the sauce—that 5 to 7 minute window is the difference between creamy and mushy.
  • If your cream cheese is cold, the sauce will seize up into grainy lumps, so let it sit on the counter for 15 minutes before cooking.
03 -
  • Room-temperature cream cheese is non-negotiable—it's the difference between a smooth sauce and one that looks grainy and broken.
  • Taste the sauce before adding the Brussels sprouts so you can adjust the seasoning when there's nothing else competing for flavor.
Go Back