Brussels Sprouts Cream Cheese Mustard (Printable)

Tender Brussels sprouts coated in a velvety cream cheese and Dijon mustard sauce with aromatics.

# 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

# How To Make:

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 thoroughly and set aside.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
03 - Reduce heat to low. Stir in cream cheese and Dijon mustard, mixing until smooth and fully combined.
04 - Gradually pour vegetable broth into the skillet while stirring continuously until the sauce becomes creamy and homogeneous.
05 - Season the sauce with salt, pepper, and lemon juice. Stir well to incorporate all seasonings evenly.
06 - Add cooked Brussels sprouts to the skillet and gently toss to coat evenly in the sauce. Heat through for 2-3 minutes.
07 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Top Tips:

01 -
  • It turns Brussels sprouts into something even skeptics will ask for seconds of, thanks to that creamy mustard tang.
  • The whole dish is done in half an hour, but it tastes like you spent all afternoon in the kitchen.
  • Leftovers reheat beautifully, and the sauce thickens into something even more luxurious the next day.
02 -
  • Don't overcook the Brussels sprouts in the boiling water or they'll turn mushy and bitter, you want them tender but still holding their shape.
  • Let the cream cheese soften a bit before adding it to the pan, cold cream cheese takes forever to melt and can leave lumps in your sauce.
  • Stir the broth in slowly and keep stirring, dumping it all at once can break the sauce and leave it grainy instead of silky.
03 -
  • Salt the boiling water generously, it should taste like the sea, this is your only chance to season the sprouts from the inside.
  • Don't crowd the skillet when you add the sprouts back in, if your pan is too small, work in batches so the sauce coats evenly.
  • Taste the sauce before adding the sprouts and adjust the seasoning then, it's much easier to fix before everything is mixed together.
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