Brussels Sprouts Cream Cheese Mustard

My neighbor knocked on my door one evening holding a bag of Brussels sprouts she'd impulse-bought and didn't know what to do with. I invited her in, pulled out cream cheese and mustard, and we turned those little green globes into something neither of us expected to love so much. The sauce came together almost by accident, thick and tangy, clinging to each sprout like it belonged there. By the time we sat down with forks and a bottle of wine, we'd both forgotten why she came over in the first place. That dish became our excuse to cook together every few weeks.

I made this for a small dinner party once, worried it might be too simple. One guest, who claimed to hate Brussels sprouts since childhood, went quiet after the first bite and then asked for seconds. Another scraped the bowl with bread to get every bit of sauce. I stopped apologizing for simple recipes after that night.

Ingredients

• Brussels sprouts (600 g, cleaned and trimmed): Choose firm, bright green sprouts and trim the stems flush so they cook evenly, tossing any yellowed outer leaves.
• Onion (1 small, finely chopped): The finer you chop it, the more it melts into the sauce and sweetens without chunky bits.
• Garlic (1 clove, minced): Fresh garlic blooms in the butter and perfumes the whole dish, but don't let it brown or it turns bitter.
• Fresh chopped parsley: A handful at the end adds color and a bright herbal note that cuts through the richness.
• Cream cheese (150 g): This is what makes the sauce velvety and cling to every sprout, so use full-fat for the best texture.
• Dijon mustard (2 tablespoons): The sharp tang balances the cream and gives the dish its personality, more than yellow mustard ever could.
• Vegetable broth (150 ml): It loosens the sauce to just the right consistency and adds savory depth without overpowering.
• Butter (2 tablespoons): The base for sauteing and the start of all that golden, nutty flavor in the pan.
• Lemon juice (1 teaspoon): Just a splash at the end wakes everything up and keeps the sauce from feeling heavy.
• Salt and pepper: Taste as you go, because the broth and mustard both bring their own salt to the party.

Instructions

Blanch the Sprouts:

Bring a large pot of salted water to a rolling boil, drop in the trimmed Brussels sprouts, and cook for 5 to 7 minutes until they yield slightly to a fork but still have some bite. Drain them in a colander and set aside while you start the sauce.

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, stirring occasionally, until it turns translucent and smells sweet. Toss in the minced garlic and saute for just one minute until fragrant.

Build the Sauce:

Turn the heat down to low, add the cream cheese and Dijon mustard, and stir with a wooden spoon until they melt together into a smooth, thick paste. Slowly pour in the vegetable broth, stirring constantly, until the sauce loosens into a creamy, pourable consistency.

Season and Finish:

Add salt, pepper, and lemon juice, tasting and adjusting until the flavors pop. Toss the cooked Brussels sprouts into the skillet, gently folding them into the sauce, and let everything warm through for 2 to 3 minutes.

Garnish and Serve:

Transfer the saucy sprouts to a serving dish and scatter fresh chopped parsley over the top. Serve hot, with crusty bread if you want to soak up every last drop.

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One cold Sunday, I made a double batch and ate it straight from the pan while standing at the stove, dipping torn bread into the sauce between bites. It wasn't elegant, but it was exactly what I needed. Sometimes the best meals are the ones you don't bother plating.

Serving Suggestions

This pairs beautifully with roasted chicken, pork chops, or a simple pan-seared steak, but it also stands on its own as a vegetarian main with rice or crusty bread. I've served it alongside mashed potatoes for a cozy winter dinner and watched people go back for thirds. The sauce is rich enough to feel indulgent but light enough that you won't feel weighed down afterward.

Make-Ahead and Storage

You can cook the Brussels sprouts and make the sauce a day ahead, storing them separately in the fridge and combining them just before serving. Reheat gently on the stovetop with a splash of extra broth to loosen the sauce if it's thickened. Leftovers keep for three days and taste wonderful cold on a grain bowl or warmed in the microwave for a quick lunch.

Variations and Tweaks

If you like a little heat, stir in a pinch of cayenne or red pepper flakes with the mustard. I've swapped the parsley for fresh dill when I had it on hand, and the bright anise note was lovely. For a sharper bite, add an extra tablespoon of mustard or a splash more lemon at the end.

• Try crumbled bacon or crispy pancetta on top for a smoky, savory crunch.
• Swap cream cheese for goat cheese if you want a tangier, more rustic sauce.
• Toss in toasted walnuts or hazelnuts for texture and a nutty finish.

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This recipe taught me that even humble vegetables can feel like a treat when you give them a little attention and a good sauce. I hope it becomes one of those dishes you reach for on nights when you want comfort without much fuss.

Recipe FAQs

→ Can I make this dish ahead of time?

Absolutely. Prepare everything up to step 7, then cool and refrigerate. Reheat gently in a skillet over low heat, adding a splash of vegetable broth if the sauce has thickened too much.

→ What vegetables can I substitute for Brussels sprouts?

Broccoli florets, cauliflower, or green beans work beautifully with this sauce. Adjust blanching time accordingly—broccoli and cauliflower need 4-5 minutes, while green beans require 3-4 minutes.

→ How can I make this dish vegan?

Replace the cream cheese with a plant-based cream cheese alternative and use vegan butter or olive oil. The sauce will still be creamy and delicious.

→ Why should I blanch the Brussels sprouts first?

Blanching ensures even cooking and removes any bitterness from the sprouts. This brief boil keeps them vibrant green and perfectly tender before they finish cooking in the sauce.

→ Can I freeze leftovers?

The sauce may separate slightly when frozen and reheated, though the flavor remains excellent. For best results, store in the refrigerator for up to 3 days and reheat gently.

→ How do I prevent the sauce from curdling?

Keep the heat low when adding the cream cheese and mustard. Avoid boiling the sauce once these ingredients are incorporated—gentle warmth keeps it silky smooth.