Brussels Sprouts Cream Cheese Mustard (Printable Version)

Tender Brussels sprouts in a velvety cream cheese-Dijon sauce with garlic, onion, and lemon. Ready in 30 minutes.

# 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 Make:

01 - Bring a large pot of salted water to a boil. Add cleaned and trimmed Brussels sprouts and cook for 5 to 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 to 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 achieves a creamy and homogeneous consistency.
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 to 3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Suggestions:

01 -
  • The sauce clings to every leaf without drowning the natural flavor of the sprouts.
  • It comes together in half an hour, making it perfect for weeknight dinners when you want something special.
  • Leftovers reheat beautifully and the sauce even works as a dip the next day.
02 -
  • Don't overcook the Brussels sprouts in the boiling water or they'll turn mushy when you toss them in the sauce.
  • Add the broth slowly and stir constantly to prevent the cream cheese from seizing or turning grainy.
  • Taste the sauce before adding the sprouts, since it's easier to adjust seasoning when it's on its own.
03 -
  • Cut any larger Brussels sprouts in half so they cook evenly and soak up more sauce.
  • Don't skip the lemon juice at the end, it's the secret that keeps the dish from feeling too rich.
  • If the sauce breaks or looks grainy, whisk in a tablespoon of warm broth off the heat until it comes back together.
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