Save to Pinterest My neighbor knocked on the door one November afternoon holding a bag of Brussels sprouts she'd just picked up from the farmers market. She had no idea what to do with them, and honestly, neither did I at first. We stood in my kitchen tossing around ideas until I remembered a creamy mustard sauce I'd once had at a German bistro. That improvised afternoon turned into this recipe, and now it's one of those dishes I make whenever I want something comforting but not heavy.
I served this to a friend who swore she hated Brussels sprouts. She finished her plate and asked for seconds. Watching her scrape up the last bit of sauce with her fork felt like a small victory. Sometimes all it takes is the right preparation to change someone's mind about a vegetable.
Ingredients
- Brussels sprouts: Look for firm, bright green sprouts with tightly packed leaves, and trim the stem ends so they cook evenly without falling apart.
- Cream cheese: This is what makes the sauce so silky and stable, melting into the broth without separating the way heavy cream sometimes does.
- Dijon mustard: The sharpness balances the richness and adds a gentle heat that feels warming rather than spicy.
- Vegetable broth: Use a good quality broth because it becomes the backbone of the sauce, thinning the cream cheese while adding depth.
- Onion and garlic: Sautéing these first builds a savory base that makes the whole dish smell like home.
- Butter: A small amount goes a long way, adding a glossy finish and helping the onions soften without browning too quickly.
- Lemon juice: Just a teaspoon brightens everything and keeps the sauce from feeling too heavy on your palate.
- Fresh parsley: The green flecks add color and a hint of freshness that makes the dish look as good as it tastes.
Instructions
- Blanch the sprouts:
- Bring a large pot of salted water to a rolling boil and add the cleaned Brussels sprouts, cooking them for 5 to 7 minutes until they're just tender with a bit of bite left in the center. Drain them well and set aside so they don't continue cooking in residual heat.
- 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 until it turns translucent and soft. Toss in the minced garlic and let it cook for just a minute until the kitchen smells sweet and fragrant.
- Build the sauce:
- Lower the heat and stir in the cream cheese and Dijon mustard, mixing until the two melt together into a smooth, thick paste. Gradually pour in the vegetable broth while stirring constantly, watching the sauce loosen and turn creamy.
- Season and finish:
- Add salt, pepper, and lemon juice, tasting as you go because the mustard and broth already bring some saltiness. Stir well and adjust until the flavor feels balanced and bright.
- Coat and serve:
- Add the cooked Brussels sprouts to the skillet and toss gently to coat each one in the sauce, letting them warm through for 2 to 3 minutes. Transfer to a serving dish and scatter fresh parsley over the top before bringing it to the table.
Save to Pinterest The first time I made this for a dinner party, someone asked if it was a traditional German recipe. I laughed and admitted it was born from desperation and a half empty fridge. But it tasted like something you'd find in a cozy tavern, and that's all that mattered.
Pairing Suggestions
This pairs beautifully with roasted chicken, pork chops, or a simple grilled sausage. If you're keeping it vegetarian, serve it alongside crusty bread and a green salad. The creamy sauce is rich enough to stand on its own as a main if you double the portion and add some roasted potatoes.
Make Ahead Tips
You can blanch the Brussels sprouts and chop the onion and garlic a day ahead, storing everything in the fridge until you're ready to cook. The sauce can be made in advance and gently reheated, though you may need to whisk in a splash of broth to loosen it. Toss the sprouts in just before serving so they stay tender and don't absorb too much sauce while sitting.
Variations and Swaps
If you want extra heat, stir in a pinch of cayenne pepper or a spoonful of whole grain mustard. Swap the Brussels sprouts for broccoli or cauliflower if that's what you have on hand. For a dairy free version, use cashew cream and vegan butter, though the texture will be slightly thinner.
- Add crispy bacon or pancetta for a smoky, savory twist.
- Toss in toasted walnuts or almonds for crunch and richness.
- Drizzle with a little honey if you like a hint of sweetness against the mustard.
Save to Pinterest This dish has a way of turning skeptics into fans and making weeknight dinners feel a little more special. I hope it brings as much warmth to your table as it has to mine.
Recipe Q&A
- → Can I make Brussels sprouts in cream cheese sauce ahead of time?
Yes, this dish reheats beautifully. Prepare everything up to 24 hours in advance, then warm gently over low heat, adding a splash of broth if the sauce thickens too much.
- → What vegetables pair well with this cream cheese mustard sauce?
The sauce works wonderfully with cauliflower, broccoli, green beans, or roasted potatoes. Adjust cooking times accordingly for different vegetables.
- → Can I substitute Dijon mustard with another mustard variety?
Whole grain mustard adds excellent texture. Spicy brown mustard works for more heat. Avoid yellow mustard as its flavor profile is too mild and vinegary.
- → How do I prevent the cream cheese sauce from separating?
Keep heat at low to medium-low when incorporating the cream cheese. Stir continuously and add broth gradually. Avoid boiling once the cheese is added.
- → Is this dish suitable for freezing?
The sauce may separate slightly upon freezing. For best results, freeze the cooked sprouts and sauce separately, then recombine when reheating with a splash of fresh broth.
- → What main dishes complement this German-style side?
Classic pairings include schnitzel, bratwurst, roasted pork loin, or German meatballs. It also balances beautifully with herb-roasted chicken or beef dishes.