Brussels Sprouts Cream Cheese Mustard (Printable)

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

# 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 lemon juice
10 - Salt and pepper to taste

# How to Make It:

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 - In a large skillet, melt butter 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, stirring continuously, until the sauce achieves a creamy and homogeneous texture.
06 - Season with salt, pepper, and lemon juice. Stir well to combine flavors.
07 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in sauce and heat through for 2-3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Suggestions:

01 -
  • The creamy mustard sauce turns skeptics into Brussels sprouts believers every single time.
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • Leftovers reheat beautifully and actually taste even better the next day.
  • You can serve it as a side or pile it over rice for a full vegetarian meal.
02 -
  • Don't overcook the Brussels sprouts in the boiling water or they'll turn mushy when you toss them in the sauce.
  • Let the cream cheese come to room temperature first so it melts smoothly without clumping.
  • Stir the broth in gradually and never stop stirring or the sauce can break and look grainy.
  • Taste before adding extra salt because both the broth and mustard can be quite salty on their own.
03 -
  • Use a skillet large enough to toss the sprouts without crowding so the sauce coats every piece evenly.
  • If the sauce feels too thick, add broth one tablespoon at a time until it reaches the consistency you love.
  • Make the sauce a day ahead and store it separately, then toss it with freshly cooked sprouts right before serving.
  • For a dinner party, keep the sprouts warm in a low oven and add the sauce at the last minute so nothing gets soggy.
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