Brussels Sprouts Cream Cheese Mustard

My neighbor brought over a container of these Brussels sprouts one evening when I mentioned I had overcooked mine into mush. She shrugged and said shed been making them this way since her grandmother showed her in Munich decades ago. The cream cheese melts into something luxurious, and the mustard cuts through with just enough bite. I stood at my counter that night, fork in hand, amazed at how wrong Id been about Brussels sprouts my entire life. Now I make them every other week, sometimes just for myself with crusty bread on the side.

I served this to a friend who swore she hated Brussels sprouts, and she scraped the bowl clean with a piece of sourdough. She looked up, embarrassed, and admitted shed been avoiding them since childhood because her mom had always boiled them to oblivion. We laughed about it, and now she asks me to make them every time she visits. Its become our little ritual, proof that one good version of something can rewrite years of bad memories.

Ingredients

• Brussels sprouts (600 g, cleaned and trimmed): Choose firm, bright green heads without yellowing leaves, and trim the stems flush so they cook evenly without falling apart in the pot.
• Small onion (finely chopped): This melts into the sauce and adds a sweet, mellow base that balances the sharpness of the mustard beautifully.
• Garlic clove (minced): One clove is enough to perfume the butter without overpowering the delicate cream cheese, so dont skip the quick saute.
• Fresh chopped parsley: A handful of this at the end brightens everything and makes the dish look like you put in more effort than you actually did.
• Cream cheese (150 g): The secret to the silky texture, it melts into the broth and clings to the sprouts in a way that heavy cream never could.
• Dijon mustard (2 tablespoons): This cuts through the richness and adds a gentle tang that keeps each bite interesting.
• Vegetable broth (150 ml): Use a good quality broth if you can, it thins the sauce just enough and adds savory depth without making things too heavy.
• Butter (2 tablespoons): Real butter makes all the difference here, it carries the garlic and onion flavors and adds a glossy finish to the sauce.
• Lemon juice (1 teaspoon): Just a splash at the end wakes everything up and keeps the dish from feeling too rich or flat.
• Salt and pepper: Taste as you go, the broth and mustard both have salt, so adjust carefully at the end once everything has come together.

Instructions

Blanch the Brussels Sprouts:

Bring a large pot of salted water to a rolling boil, then drop in the cleaned sprouts and cook them for 5 to 7 minutes until theyre just tender with a slight bite in the center. Drain them in a colander and shake off the excess water so they dont dilute the sauce later.

Saute the Aromatics:

Melt the butter in a large skillet over medium heat, add the chopped onion, and let it soften for 3 to 4 minutes until it turns translucent and smells sweet. Toss in the minced garlic and stir for about a minute until it releases its fragrance but doesnt brown.

Build the Sauce:

Lower the heat and add the cream cheese and Dijon mustard, stirring with a wooden spoon until the cream cheese melts into a smooth, thick paste. Slowly pour in the vegetable broth, whisking constantly, until the sauce loosens into a creamy, pourable consistency that coats the back of your spoon.

Season and Finish:

Taste the sauce and season it with salt, pepper, and a teaspoon of lemon juice, adjusting until it feels balanced and bright. Add the cooked Brussels sprouts to the skillet, toss them gently to coat every surface, and let everything warm through for 2 to 3 minutes before transferring to a serving dish and scattering parsley over the top.

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The first time I brought this to a potluck, someone asked if it was a fancy restaurant recipe. I laughed and told them it was just butter, cream cheese, and a jar of mustard I had in the fridge. They didnt believe me until I walked them through it step by step the next week in my kitchen. Watching their face light up when the sauce came together was almost as satisfying as eating it.

Serving Suggestions

This pairs beautifully with roasted chicken, pork chops, or a simple grilled steak, but Ive also eaten it as a main with a thick slice of rye bread to soak up the sauce. If youre serving it as a side, keep the portions generous because people always come back for seconds. It holds up well on a buffet table and tastes just as good at room temperature as it does hot.

Make Ahead and Storage

You can cook the Brussels sprouts and make the sauce a few hours ahead, then combine and reheat them gently on the stove before serving. Leftovers keep in the fridge for up to three days in an airtight container, and they reheat surprisingly well in a skillet with a splash of water to loosen the sauce. I sometimes eat them cold straight from the container for lunch, and theyre still creamy and satisfying.

Variations and Swaps

If you want more heat, stir in a pinch of cayenne pepper or a spoonful of whole grain mustard for texture. You can swap the Brussels sprouts for broccoli florets or cauliflower if thats what you have on hand, and the sauce works just as well. For a dairy free version, use cashew cream and vegan butter, though the texture wont be quite as silky.

• Add crispy bacon or pancetta for a smoky, savory twist that makes this feel even more indulgent.
• Toss in a handful of toasted walnuts or almonds at the end for crunch and richness.
• Finish with a drizzle of good olive oil and a sprinkle of red pepper flakes if you want a little heat and shine.

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This dish has become one of those recipes I turn to when I want something comforting but not heavy, rich but not guilty. It reminds me that vegetables dont have to be virtuous or boring, they can be the star of the meal when you treat them right.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, prepare the sauce and blanch the Brussels sprouts up to a day in advance. Reheat gently in the skillet, adding a splash of vegetable broth if the sauce thickens too much.

→ What can I substitute for Dijon mustard?

Whole grain mustard adds wonderful texture. For a milder flavor, use yellow mustard. Spicy brown mustard works if you enjoy extra heat.

→ How do I prevent the sauce from curdling?

Keep the heat low when adding cream cheese and stir constantly. Gradually whisk in the vegetable broth rather than pouring it all at once. Avoid boiling the sauce once combined.

→ Can I use frozen Brussels sprouts?

Frozen sprouts work in a pinch. Thaw completely and pat dry before cooking. They may release more water, so reduce the broth slightly to maintain sauce consistency.

→ Is this suitable for other dietary restrictions?

For a lighter version, substitute half the cream cheese with Greek yogurt. Use vegan cream cheese and butter to make it dairy-free and vegan.

→ What main dishes pair well with this?

Excellent alongside roasted chicken, pork tenderloin, or German sausages. Also complements vegetarian mains like nut roasts or stuffed portobello mushrooms.