Brussels Sprouts Cream Cheese Mustard (Print)

Tender Brussels sprouts in a rich, tangy cream cheese and Dijon mustard sauce with aromatic onion and garlic.

# What you'll need:

→ 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 fresh lemon juice
10 - Salt and pepper to taste

# How To Make It:

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 yet 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 to the skillet 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 vegetable broth into the skillet while stirring continuously until the sauce achieves a creamy and homogeneous texture.
06 - Season with salt, pepper, and lemon juice. Stir thoroughly to combine all flavors.
07 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2 to 3 minutes.
08 - Transfer to a serving dish and garnish generously with fresh chopped parsley.

# Expert Tips:

01 -
  • The sauce is so silky and tangy it makes even skeptics reach for seconds.
  • It comes together in half an hour without any fancy techniques or hard to find ingredients.
  • The Brussels sprouts stay just firm enough to have bite, never mushy or overdone.
  • It works as a cozy side dish or a full vegetarian dinner with crusty bread.
02 -
  • Don't overcook the Brussels sprouts in the boiling water or they'll turn mushy and grey when you toss them in the sauce.
  • Add the broth slowly and stir constantly, or the cream cheese can seize up and turn grainy instead of smooth.
  • Taste the sauce before adding the sprouts because once they're coated, it's harder to adjust the seasoning evenly.
03 -
  • Salt the boiling water generously, it's your only chance to season the sprouts from the inside out.
  • Use full fat cream cheese for the smoothest sauce, low fat versions can turn watery or grainy.
  • If the sauce feels too thick after adding the sprouts, loosen it with a tablespoon of broth at a time until it coats like silk.
  • Let the skillet cool slightly before adding the cream cheese so it melts gently instead of splitting.
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