Save My neighbor knocked on my door one evening holding a bag of Brussels sprouts she couldn't stand to waste. I wasn't sure what to do with them either, but I had cream cheese and mustard in the fridge, and something told me to just start cooking. The kitchen filled with the smell of butter and garlic, and by the time I tossed those little green spheres in the creamy sauce, I knew I'd stumbled onto something good. She came back an hour later for the recipe.
I made this for a small dinner party once, worried it might be too simple. But when everyone went quiet and started scraping their plates, I realized simplicity isn't a weakness. One friend even admitted she'd always hated Brussels sprouts until that night. Now she asks me to bring this every time we gather.
Ingredients
- Brussels sprouts (600 g, cleaned and trimmed): Choose firm, bright green sprouts and trim the stems close without cutting into the base, or the leaves will fall apart during cooking.
- Onion (1 small, finely chopped): A small dice helps it melt into the sauce and adds quiet sweetness without taking over.
- Garlic (1 clove, minced): Fresh garlic blooms in the butter and gives the sauce a warm, aromatic backbone.
- Cream cheese (150 g): This is what makes the sauce cling and turn velvety, softening beautifully over low heat.
- Dijon mustard (2 tablespoons): The sharpness cuts through the richness and adds a gentle kick that balances everything.
- Vegetable broth (150 ml): It loosens the cream cheese into a pourable sauce and adds depth without heaviness.
- Butter (2 tablespoons): The foundation of flavor, it carries the onion and garlic and makes the whole dish feel indulgent.
- Lemon juice (1 teaspoon): Just a splash brightens the sauce and keeps it from feeling too heavy on the palate.
- Fresh chopped parsley: A handful at the end adds color and a hint of freshness that makes the dish look alive.
- Salt and pepper: Taste as you go, the Brussels sprouts need seasoning and the sauce benefits from a generous grind of black pepper.
Instructions
- Boil the Brussels Sprouts:
- Bring a large pot of salted water to a rolling boil, then add the trimmed sprouts and cook for 5 to 7 minutes until just tender with a little resistance in the center. Drain them well and set aside so they don't keep cooking in residual heat.
- Sauté the Onion:
- Melt the butter in a large skillet over medium heat, then add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until it turns translucent and softens. The butter should sizzle gently without browning.
- Add the Garlic:
- Stir in the minced garlic and sauté for about 1 minute, just until it releases its fragrance. Be careful not to let it brown or it will taste bitter.
- Build the Sauce:
- Lower the heat and add the cream cheese and Dijon mustard, stirring constantly until the cream cheese melts and blends smoothly with the mustard. The mixture will look thick and glossy at first.
- Thin with Broth:
- Gradually pour in the vegetable broth while stirring, letting the sauce loosen into a creamy, pourable consistency. Keep stirring to avoid lumps and ensure everything comes together.
- Season and Brighten:
- Taste the sauce and add salt, pepper, and lemon juice, stirring well to distribute the seasoning. The lemon should lift the richness without making the sauce taste sour.
- Coat the Sprouts:
- Add the cooked Brussels sprouts to the skillet and gently toss them in the sauce until every sprout is coated. Let them warm through for 2 to 3 minutes, absorbing some of the creamy flavor.
- Serve:
- Transfer everything to a serving dish and scatter fresh chopped parsley over the top. Serve warm while the sauce is still silky.
Save The first time I served this, my partner looked at me skeptically and said Brussels sprouts again, but then took a bite and went back for thirds. It became our go to side dish for Sunday roasts, and now it's the one thing I'm asked to make when family visits. There's something about watching people change their minds with one forkful that never gets old.
Serving Suggestions
This pairs beautifully with roasted chicken, pork chops, or a simple pan seared steak, soaking up any extra juices on the plate. If you're serving it as a vegetarian main, add a side of roasted potatoes or warm crusty bread to make it feel complete. I've also spooned leftovers over rice or tossed them with pasta for a quick next day lunch. The sauce is rich enough to stand on its own, so you don't need much else on the table.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days, and they actually taste even better the next day once the flavors have melded. Reheat gently in a skillet over low heat, adding a splash of broth or water if the sauce has thickened too much. I don't recommend freezing this because the cream cheese can separate when thawed, and the Brussels sprouts lose their texture. If you're meal prepping, cook the sprouts and make the sauce separately, then combine them when you're ready to eat.
Customization Ideas
If you like a little heat, stir in a pinch of cayenne pepper or a few red pepper flakes when you add the mustard. For extra richness, toss in a handful of grated Parmesan or Gruyere at the end and let it melt into the sauce. You can also swap the parsley for fresh dill or chives if that's what you have on hand, both work beautifully with the creamy mustard flavor.
- Add crispy bacon or pancetta for a smoky, savory twist.
- Stir in a handful of toasted walnuts or pecans for crunch and nuttiness.
- Use Greek yogurt in place of half the cream cheese for a lighter, tangier sauce.
Save This recipe turned Brussels sprouts from something I tolerated into something I crave, and it's become one of those dishes I make without thinking when I need comfort or want to impress without stress. I hope it does the same for you.
Recipe Q&A
- → How do I prevent Brussels sprouts from becoming mushy?
Boil the sprouts for just 5–7 minutes until tender but still firm. They should offer slight resistance when pierced with a knife. Drain immediately to stop the cooking process, then coat them in the sauce just before serving to maintain their texture.
- → Can I use frozen Brussels sprouts instead of fresh?
Frozen sprouts work in a pinch but may release more water during cooking, potentially thinning the sauce. If using frozen, thaw and pat them dry before boiling, and consider reducing the vegetable broth slightly to maintain the desired sauce consistency.
- → What can I substitute for Dijon mustard?
Whole grain mustard adds lovely texture and a milder tang. For a different flavor profile, stone-ground mustard works well. Avoid bright yellow mustard as its flavor profile is too mild and won't provide the necessary depth to the sauce.
- → Is this dish suitable for meal prep?
Absolutely. The sprouts reheat beautifully in the microwave or on the stovetop. Store in an airtight container for up to 4 days. Add a splash of vegetable broth when reheating to restore the sauce's creamy consistency.
- → How can I make this dish vegan?
Substitute the cream cheese with a plant-based alternative and replace butter with olive oil or vegan butter. Ensure your vegetable broth is vegan-friendly. The result remains creamy and satisfying while accommodating plant-based diets.
- → Can I add other vegetables to this dish?
Cauliflower florets, green beans, or baby carrots pair wonderfully with this sauce. Adjust cooking times accordingly—cauliflower and carrots may need slightly longer to become tender, while green beans cook similarly to Brussels sprouts.