Brussels Sprouts Cream Cheese Mustard (Printable)

Crisp sprouts in a tangy cream cheese-mustard sauce with aromatic vegetables.

# Ingredient List:

→ Vegetables

01 - 21 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 lemon juice
10 - Salt and pepper to taste

# How-to Steps:

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 - In a large skillet, melt butter 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 combined.
05 - Gradually pour in vegetable broth, stirring continuously, until sauce is creamy and homogeneous.
06 - Season with salt, pepper, and lemon juice. Stir well to combine.
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 serving dish and garnish with fresh chopped parsley.

# Expert Hints:

01 -
  • The sauce clings to every sprout like a warm, tangy blanket that makes you forget you are eating something green.
  • It comes together in half an hour with ingredients you probably already have tucked in your fridge.
  • Leftovers taste even better the next day when the flavors have had time to settle and deepen.
02 -
  • Do not overcook the Brussels sprouts in the boiling water, they will continue to soften in the sauce and you want them to hold their shape.
  • Stir the cream cheese and mustard over low heat or the sauce can break and become grainy instead of smooth.
  • Taste the sauce before adding the sprouts, it should be bold and flavorful because the vegetables will mellow it slightly.
03 -
  • Always salt your boiling water generously, it is your only chance to season the sprouts from the inside out.
  • Use room temperature cream cheese so it melts smoothly into the sauce without clumping.
  • Keep a little extra broth on hand in case the sauce thickens too much, you can always thin it to your preferred consistency.
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