Brussels Sprouts Cream Cheese Mustard (Printable)

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

# Ingredient List:

→ Vegetables

01 - 21 ounces 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 ounces cream cheese
06 - 2 tablespoons Dijon mustard
07 - 2.5 fluid ounces 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 - In a large skillet, melt butter 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, homogeneous texture.
06 - Season with salt, pepper, and lemon juice. Stir thoroughly to combine all flavors.
07 - Add blanched Brussels sprouts to the skillet and gently toss to coat evenly in sauce. Heat through for 2 to 3 minutes.
08 - Transfer to serving dish and garnish with fresh chopped parsley.

# Expert Hints:

01 -
  • The creamy mustard sauce transforms even the most hesitant eaters into Brussels sprouts fans.
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The balance of tangy Dijon, rich cream cheese, and bright lemon makes every bite feel indulgent yet light.
  • It works beautifully as either a show stopping side or a cozy vegetarian main.
02 -
  • Don't skip the blanching step or cook the sprouts too long, they need to stay firm so they don't fall apart when tossed in the sauce.
  • Add the broth slowly and stir constantly, or the cream cheese can clump instead of melting smoothly into the sauce.
  • Taste before adding extra salt because both the broth and mustard can be quite salty on their own.
03 -
  • Use room temperature cream cheese so it melts faster and blends more smoothly into the sauce without clumping.
  • Don't walk away during the sauce making, constant stirring is the secret to that velvety, lump free texture.
  • If the sauce seems too thick after adding the sprouts, loosen it with an extra tablespoon or two of broth until it coats beautifully.
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