Brussels Sprouts Cream Cheese Mustard (Print)

Tender Brussels sprouts in a rich, creamy Dijon-infused sauce with cream cheese, garlic, and a hint of lemon. Aromatic and perfectly seasoned.

# Ingredients:

→ Vegetables

01 - 1.3 pounds 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 - 2/3 cup 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 the 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 the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and sauté for 1 minute until fragrant.
03 - Reduce the heat to low. Stir in the cream cheese and Dijon mustard, mixing until smooth and combined. Gradually pour in the vegetable broth, stirring continuously, until the sauce is creamy and homogeneous.
04 - Season with salt, pepper, and lemon juice. Stir well to combine. Add the cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2–3 minutes.
05 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Tips:

01 -
  • The tangy mustard sauce transforms even skeptical sprout eaters into converts
  • Ready in 30 minutes but tastes like something that simmered for hours
  • Works beautifully as both a sophisticated side dish and a satisfying vegetarian main
02 -
  • Do not overcook the sprouts during blanching or they will turn to mush when tossed in the sauce
  • Keep the heat low once you add the cream cheese or the sauce may separate and become grainy
  • The sauce continues to thicken as it stands off the heat, so remove it from the stove slightly earlier than you think
03 -
  • Trim the sprouts uniformly so they all cook at the same rate
  • Room temperature cream cheese incorporates more smoothly than cold from the fridge
  • Taste the sauce before adding the sprouts as the seasoning needs to be slightly more intense than your final preference
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