Brussels Sprouts in Cream Cheese-Mustard Sauce (Print)

Crisp sprouts in a silky cream cheese-mustard sauce with onion, garlic, and lemon. Ready in 30 minutes.

# What You 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add the cleaned and trimmed Brussels sprouts and cook for 5–7 minutes, until just tender but still firm. Drain and set aside.
02 - In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
03 - Add the minced garlic and sauté for 1 minute until fragrant.
04 - Reduce the heat to low. Stir in the cream cheese and Dijon mustard, mixing until smooth and combined.
05 - Gradually pour in the vegetable broth, stirring continuously, until the sauce is creamy and homogeneous.
06 - Season with salt, pepper, and lemon juice. Stir well to combine.
07 - Add the 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.

# Helpful Hints:

01 -
  • The sauce clings to every leaf and turns skeptics into believers with its tangy, velvety richness.
  • It comes together in thirty minutes, yet feels fancy enough to serve at a dinner party without breaking a sweat.
  • Leftovers reheat beautifully, and the sauce doubles as a stellar spread on toast the next morning.
02 -
  • Don't overcook the Brussels sprouts in the boiling water, they'll finish cooking in the sauce and mushy sprouts ruin the whole dish.
  • Add the broth slowly and stir constantly or the cream cheese will clump instead of melting into a smooth sauce.
  • Taste before serving, this dish needs a bold hand with salt to bring out the flavors of both the sprouts and the sauce.
03 -
  • Use a skillet large enough to toss the sprouts without crowding, or the sauce won't coat evenly and you'll end up with dry spots.
  • Let the cream cheese come to room temperature before adding it to the pan, it melts faster and blends smoother without clumping.
  • Finish with a tiny drizzle of good olive oil and an extra crack of black pepper just before serving for a restaurant-quality flourish.
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