Pin it My neighbor once handed me a bag of Brussels sprouts over the fence with a smirk, saying she'd never figured out how to make them taste like anything but boiled sadness. I took it as a challenge. That evening, I rummaged through the fridge and found cream cheese, mustard, and a lemon rolling around in the crisper. What came together in that skillet was so aromatic and creamy that she knocked on my door an hour later, asking what smelled so good. I handed her a bowl through the same fence, and she's been growing Brussels sprouts ever since.
I made this for a small gathering once, and my friend who swore she hated Brussels sprouts went back for seconds without realizing what she was eating. When I told her, she laughed so hard she nearly choked on her wine. That dish became the running joke of the evening, and now she requests it every time she visits. It taught me that good food has a way of rewriting old stories.
Ingredients
- 600 g Brussels sprouts, cleaned and trimmed: Look for tight, bright green heads without yellowing leaves, and don't skip trimming the stems or they'll stay tough and woody.
- 1 small onion, finely chopped: A yellow onion works best here for its mild sweetness, and chopping it finely helps it melt into the sauce without chunky bits.
- 1 garlic clove, minced: Fresh garlic adds a warm, aromatic backbone, but don't let it brown or it'll turn bitter and ruin the delicate balance.
- Fresh chopped parsley, for garnish: This isn't just decoration, the bright, grassy note cuts through the richness and makes every bite feel lighter.
- 150 g cream cheese: Full-fat cream cheese creates the silkiest texture, and letting it soften slightly before adding makes stirring much easier.
- 2 tablespoons Dijon mustard: The sharp tang balances the cream and brings depth, and using a good quality Dijon makes a noticeable difference.
- 150 ml vegetable broth: This thins the sauce to a pourable consistency, and homemade broth adds extra flavor if you have it on hand.
- 2 tablespoons butter: Unsalted butter gives you control over seasoning, and it adds a subtle richness that olive oil just can't replicate.
- 1 teaspoon lemon juice: A small squeeze brightens the whole dish and keeps the sauce from feeling too heavy on the palate.
- Salt and pepper to taste: Season generously, Brussels sprouts need more salt than you think, and freshly cracked pepper adds a gentle heat.
Instructions
- Blanch the Brussels Sprouts:
- Bring a large pot of salted water to a rolling boil, then add the trimmed sprouts and cook for 5 to 7 minutes until they're just tender but still have a slight bite. Drain them in a colander and set aside, letting the steam escape so they don't turn mushy.
- Start the Aromatic Base:
- Melt the butter in a large skillet over medium heat, then add the finely chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until it turns translucent and smells sweet. Toss in the minced garlic and sauté for another minute, letting the fragrance fill your kitchen without letting it brown.
- Build the Creamy Sauce:
- Lower the heat and add the cream cheese and Dijon mustard, stirring constantly with a wooden spoon until the mixture is smooth and combined. Slowly pour in the vegetable broth while stirring, and watch the sauce transform into a glossy, creamy emulsion that coats the back of your spoon.
- Season and Finish:
- Add salt, pepper, and lemon juice, tasting as you go and adjusting until the flavors sing. Toss the cooked Brussels sprouts into the skillet, gently folding them into the sauce until every one is coated, then let them heat through for 2 to 3 minutes before transferring to a serving dish and scattering fresh parsley on top.
Pin it The first time I served this alongside roasted chicken, my dad scraped his plate clean and asked if there were any more Brussels sprouts left. He'd spent forty years avoiding them, and in one meal, this sauce changed his mind. Watching him go back for thirds felt like a small, quiet victory in the kitchen.
Serving Suggestions
This dish shines as a side for roasted meats, grilled sausages, or a simple pan-seared steak, but it's hearty enough to stand alone as a vegetarian main when served over rice or crusty bread. I've also tucked leftovers into a warm pita with arugula for lunch, and the creamy sauce soaks into the bread in the most satisfying way. If you're hosting, plate it in a shallow bowl and let guests spoon it over mashed potatoes or polenta for a comforting, elegant twist.
Make-Ahead and Storage
You can blanch the Brussels sprouts and chop the onion and garlic a day ahead, storing everything in the fridge until you're ready to cook. The finished dish keeps well in an airtight container for up to three days, and it reheats gently on the stovetop with a splash of broth to loosen the sauce. I've even frozen individual portions, and while the texture softens slightly, the flavor stays rich and tangy, making it a lifesaver on busy weeknights.
Variations and Swaps
For a little heat, stir a pinch of cayenne or red pepper flakes into the sauce, or swap the Dijon for whole-grain mustard for extra texture and a rustic look. If you're dairy-free, use cashew cream and vegan butter, and the sauce will still turn out luxurious and tangy. I've also added crispy bacon bits on top for guests who eat meat, and the salty crunch plays beautifully against the creamy base.
- Try stirring in a handful of grated Parmesan at the end for a sharper, nuttier finish.
- Swap Brussels sprouts for broccoli or cauliflower if that's what you have on hand.
- Add toasted pine nuts or slivered almonds for a crunchy contrast that makes every bite more interesting.
Pin it This recipe turned Brussels sprouts from the vegetable I avoided into the one I crave, and I hope it does the same for you. Once you taste how creamy, tangy, and comforting they can be, you'll wonder why you ever boiled them plain.
Recipe Q&A
- → How do I prevent Brussels sprouts from becoming mushy?
The key is blanching for just 5–7 minutes until tender-crisp, not soft. Test with a fork—the sprouts should offer slight resistance. Stop the cooking immediately by draining them in a colander under cold water.
- → Can I substitute the cream cheese?
Yes, sour cream or Greek yogurt work well for a tangier version. For a richer alternative, try crème fraîche. Keep in mind that substitutions may slightly alter the sauce consistency.
- → What type of mustard works best?
Dijon mustard provides the ideal balance of sharpness and smooth texture. Whole-grain mustard adds pleasant texture, while spicy brown mustard offers more heat. Avoid bright yellow prepared mustard.
- → Can I make this dish ahead of time?
Absolutely. Prepare the sauce and blanch the sprouts up to a day in advance. Reheat gently over low heat, adding a splash of vegetable broth if the sauce thickens. Complete the final toss just before serving.
- → What main dishes pair well with this?
This versatile side complements roasted meats like pork loin, German sausages, or roasted chicken. It also pairs beautifully with vegetarian mains like mushroom stroganoff or can stand alone as a satisfying vegetarian entrée.
- → How can I add more flavor variation?
Fresh herbs like thyme or rosemary add earthy notes. A splash of white wine enhances brightness, while crispy bacon bits or toasted walnuts provide contrasting texture and savory depth.