Brussels Sprouts Cream Cheese Mustard (Print)

Crisp sprouts enveloped in silky cream cheese-mustard sauce with aromatic vegetables and citrus notes.

# What You'll 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

# 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 thoroughly and set aside.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for 1 minute until fragrant.
03 - Reduce heat to low. Stir in cream cheese and Dijon mustard, mixing until smooth and fully combined.
04 - Gradually pour in vegetable broth while stirring continuously until the sauce reaches a creamy, homogeneous texture.
05 - Season with salt, pepper, and fresh lemon juice. Stir thoroughly to combine all flavors.
06 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2-3 minutes.
07 - Transfer to a serving dish and garnish generously with fresh chopped parsley.

# Expert Advice:

01 -
  • The cream cheese and Dijon create a velvety sauce that clings to every sprout without feeling too rich.
  • It comes together in half an hour, making it perfect for weeknight dinners or last minute guests.
  • The bright lemon juice cuts through the creaminess and wakes up the whole dish.
  • Leftovers reheat beautifully and the sauce even works as a spread the next day.
02 -
  • Don't overcook the Brussels sprouts in the boiling water or they'll turn mushy once you toss them in the sauce.
  • Add the broth slowly and stir constantly so the cream cheese incorporates smoothly without clumping.
  • Taste the sauce before adding the sprouts because it's much easier to adjust seasoning when it's still liquid.
03 -
  • Use a skillet large enough to toss the sprouts without crowding so the sauce coats evenly.
  • Reserve a bit of the blanching water in case you need to thin the sauce at the end.
  • Serve this warm, not piping hot, so the flavors have a chance to settle and the cream cheese doesn't break.
Go Back