Brussels Sprouts Cream Cheese Mustard

My neighbor knocked on my door one December evening holding a basket of Brussels sprouts from her garden, insisting I take them before the frost ruined them. I had no plan, just a block of cream cheese in the fridge and a jar of Dijon mustard I'd been meaning to use. What started as improvisation turned into one of those dishes I now make whenever I need something comforting that feels a little fancy. The sauce clings to each sprout like a soft blanket, tangy and rich, and the whole thing comes together faster than you'd think.

I served this at a small dinner party once, and my friend who swore she hated Brussels sprouts scraped her plate clean without realizing what she'd just eaten. When I told her, she laughed so hard she nearly choked on her wine. Now she texts me every few months asking for the recipe again, even though I've sent it to her three times. It's become our inside joke, and I always make extra when she's coming over.

Ingredients

• Brussels sprouts (600 g): Look for tight, firm heads with bright green leaves, trim the stems flush and peel any loose outer leaves that look tired or yellowed.
• Cream cheese (150 g): This is what makes the sauce cling and turn silky, let it sit at room temperature for ten minutes so it melts into the pan without clumping.
• Dijon mustard (2 tablespoons): The sharpness cuts through the richness and wakes up every other flavor, don't skip it or swap it for yellow mustard.
• Vegetable broth (150 ml): It loosens the sauce and adds a savory backbone, homemade or store bought both work as long as it's not too salty.
• Onion (1 small): Finely chopped so it melts into the background, adding sweetness without taking over the dish.
• Garlic (1 clove): Minced fine and sautéed just until fragrant, any longer and it turns bitter.
• Butter (2 tablespoons): The base for sautéing and a little extra richness, unsalted gives you more control over seasoning.
• Lemon juice (1 teaspoon): A small splash at the end brightens everything and keeps the sauce from feeling too heavy.
• Fresh parsley: Chopped and scattered on top for color and a whisper of freshness, optional but it makes the plate look alive.
• Salt and pepper: Taste as you go, the broth and mustard already bring salt so add carefully.

Instructions

Boil the Brussels sprouts:

Bring a large pot of salted water to a rolling boil, drop in the trimmed sprouts and cook for 5 to 7 minutes until they're just tender when pierced with a fork but still have some bite. Drain them well and set them aside, shaking off any excess water so the sauce sticks properly.

Sauté the aromatics:

Melt the butter in a large skillet over medium heat, add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until it turns translucent and soft. Toss in the minced garlic and sauté for just 1 minute until the kitchen smells warm and inviting.

Build the sauce:

Lower the heat and add the cream cheese and Dijon mustard to the skillet, stirring constantly until they melt together into a smooth, thick paste. Slowly pour in the vegetable broth while stirring, watching the sauce loosen and turn creamy and homogeneous.

Season and finish:

Taste the sauce and add salt, pepper, and lemon juice, adjusting until it's tangy and balanced. Add the cooked Brussels sprouts to the skillet, toss gently to coat each one evenly, and let everything heat through for 2 to 3 minutes before transferring to a serving dish and scattering parsley on top.

Save Pin

One Sunday afternoon, I made this for my mom who'd always boiled Brussels sprouts to death and served them plain. She took one bite, looked at me with genuine surprise, and said she finally understood why people made such a fuss about them. We sat at the table long after the plates were empty, talking about all the vegetables she'd cooked without seasoning because that's how her mother did it. That conversation changed the way she cooks now, and this dish was the spark.

Serving Suggestions

This pairs beautifully with roasted chicken, pork chops, or a thick slab of pan seared steak, but I've also eaten it straight from the skillet as a light vegetarian main with crusty bread on the side. The sauce is rich enough to feel like a meal on its own, especially if you add a handful of toasted walnuts or crispy chickpeas on top for crunch. Leftovers are excellent tucked into a warm pita with some arugula and a drizzle of olive oil.

Make Ahead and Storage

You can cook the Brussels sprouts and make the sauce a day ahead, storing them separately in the fridge so the sprouts don't soak up all the liquid and turn soggy. When you're ready to serve, reheat the sauce gently in a skillet, add the sprouts, and toss everything together until warmed through. The sauce thickens as it sits, so you might need to stir in a tablespoon or two of broth or water to loosen it back up. Reheat leftovers in a covered pan over low heat, stirring occasionally, and they'll taste just as good as the first time.

Variations and Swaps

If you want a little heat, whisk a pinch of cayenne pepper or a few dashes of hot sauce into the sauce along with the mustard. For a nuttier flavor, swap half the butter for olive oil and toss in some toasted pine nuts or slivered almonds at the end. You can also use Greek yogurt or sour cream instead of cream cheese for a tangier, lighter sauce, though it won't be quite as thick.

• Add crispy bacon or pancetta for a smoky, savory twist that makes this feel like a holiday side.
• Stir in a handful of grated Parmesan or Gruyère at the end for extra richness and a subtle nutty bite.
• Toss in some halved cherry tomatoes or sun dried tomatoes for pops of sweetness and acidity.

Save Pin

This recipe taught me that even the most misunderstood vegetables can become someone's favorite with a little care and the right sauce. I hope it does the same for you.

Recipe FAQs

→ How do I prevent the sauce from curdling?

Keep the heat low when adding cream cheese to prevent separation. Gradually whisk in the vegetable broth while stirring continuously. Avoid boiling the sauce once the cream cheese is incorporated.

→ Can I use frozen Brussels sprouts instead of fresh?

Fresh Brussels sprouts work best for maintaining texture, but frozen can be used. Thaw completely and pat dry before cooking. Reduce initial boiling time to 3-4 minutes since frozen sprouts are partially cooked during processing.

→ What can I substitute for Dijon mustard?

Whole grain mustard adds texture and mild spice. For a milder flavor, use yellow mustard. Stone-ground mustard works well too. Avoid sweet honey mustard as it alters the sauce's savory profile.

→ How do I store leftovers and reheat properly?

Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth if the sauce thickens. Avoid high heat which may cause the cream cheese sauce to separate.

→ Is this dish suitable for meal prep?

Yes, this dish meal preps beautifully. Cook completely, cool, and store in portions. The flavors deepen overnight. Reheat individual portions in the microwave or warm in a skillet with a tablespoon of water or broth.

→ Can I make this dairy-free?

Substitute vegan cream cheese and plant-based butter for the dairy components. Use a neutral vegetable broth. The texture will remain creamy and the flavor profile stays similar while accommodating dairy-free diets.