Brussels Sprouts Cream Cheese Mustard (Printable Version)

Tender Brussels sprouts coated in a rich, tangy cream cheese and Dijon mustard sauce.

# What You'll Need:

→ Vegetables

01 - 21.2 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 lemon juice
10 - Salt and pepper to taste

# Cooking Steps:

01 - Bring a large pot of salted water to a boil. Add cleaned and trimmed Brussels sprouts and cook for 5-7 minutes until just tender but still firm. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3-4 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 and homogeneous texture.
06 - Season with salt, pepper, and lemon juice. Stir thoroughly to incorporate all seasonings.
07 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2-3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The creamy mustard sauce turns skeptics into Brussels sprouts believers without any fuss.
  • It feels fancy enough for guests but comes together in less than half an hour on a weeknight.
  • Leftovers taste even better the next day, cold from the fridge or warmed gently on the stove.
02 -
  • Don't overcook the Brussels sprouts in the boiling water or they'll turn mushy when you toss them in the sauce.
  • Add the broth slowly and stir constantly so the cream cheese doesn't seize up into lumps.
  • Taste the sauce before adding the sprouts because the saltiness of different broths varies wildly.
03 -
  • Use a skillet large enough to toss the sprouts without crowding so every piece gets coated in sauce.
  • Let the butter foam and turn golden before adding the onion for extra depth of flavor.
  • Taste a sprout before draining to check doneness, they should be tender but not falling apart.
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