Brussels Sprouts Cream Cheese Mustard (Print view)

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

# Ingredient List:

→ Vegetables

01 - 1.3 pounds 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 fresh lemon juice
10 - Salt and black pepper to taste

# How-To Steps:

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 thoroughly 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 in vegetable broth while stirring continuously until the sauce becomes creamy and homogeneous.
06 - Season with salt, black pepper, and lemon juice. Stir well to incorporate all flavors.
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 generously with fresh chopped parsley.

# Expert Suggestions:

01 -
  • The sauce clings to every leaf and turns skeptics into believers at the dinner table.
  • It comes together in under half an hour, which means you can start it when someone texts theyre on their way over.
  • Leftovers taste even better the next day when the flavors have had time to settle into each other.
02 -
  • Dont overcook the Brussels sprouts in the boiling water or theyll turn mushy and fall apart when you toss them in the sauce.
  • Add the broth slowly and stir constantly, or the cream cheese will seize up into clumps instead of melting smoothly into the liquid.
  • Taste the sauce before adding the sprouts because the saltiness of the broth and mustard varies wildly by brand.
03 -
  • Use a skillet thats large enough to toss the sprouts without crowding, or the sauce wont coat them evenly.
  • Let the cream cheese come to room temperature before you start cooking so it melts faster and more smoothly into the broth.
  • Save a few tablespoons of the blanching water in case you need to loosen the sauce later, it has starch and salt that help everything come together.
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