Brussels Sprouts Cream Cheese Mustard

The kitchen smelled like butter and something green when my neighbor knocked with a bag of Brussels sprouts from her garden. I'd always bought them frozen, but these were firm, bright, and still had dirt on the stems. I remembered a creamy mustard sauce my grandmother used to make for cauliflower and thought it might work. That evening, I stood at the stove stirring cream cheese into Dijon, watching it turn glossy and pale gold, and realized I'd been underestimating this vegetable my whole life.

I made this for a small dinner party once, and my friend who swore she'd never eat Brussels sprouts again scraped her plate clean. She asked for the recipe twice before dessert. I wrote it on a napkin while we finished the wine, and she texted me a photo of her version two days later. That's when I knew this dish had legs.

Ingredients

• Brussels sprouts (600 g, cleaned and trimmed): Fresh ones cook more evenly than frozen, and trimming the stem helps them stay intact without falling apart in the sauce.
• Onion (1 small, finely chopped): The sweetness balances the mustard's sharpness, and chopping it fine means it melts into the sauce almost invisibly.
• Garlic (1 clove, minced): Just one clove is enough to add warmth without overpowering the delicate cream.
• Fresh chopped parsley: This brightens the whole dish visually and adds a hint of freshness right before serving.
• Cream cheese (150 g): It creates a silky base that coats better than heavy cream and adds a subtle tang.
• Dijon mustard (2 tablespoons): The backbone of the sauce, it adds complexity and a gentle bite that wakes up the Brussels sprouts.
• Vegetable broth (150 ml): This loosens the sauce to the perfect consistency and adds a savory depth.
• Butter (2 tablespoons): It carries the flavor of the onion and garlic and makes everything taste richer.
• Lemon juice (1 teaspoon): A small splash cuts through the cream and lifts the whole dish at the end.
• Salt and pepper: Season as you go, tasting after the lemon goes in, because the mustard and broth already bring some salt.

Instructions

Boil the Brussels Sprouts:

Bring a large pot of salted water to a rolling boil and drop in the cleaned, trimmed sprouts. Cook them for 5 to 7 minutes until they're just tender but still have a little bite, then drain them and set aside so they don't overcook.

Sauté the Onion:

Melt the butter in a large skillet over medium heat and add the chopped onion. Let it cook for 3 to 4 minutes, stirring occasionally, until it turns translucent and smells sweet.

Add the Garlic:

Toss in the minced garlic and stir for about a minute. You'll know it's ready when the kitchen smells warm and aromatic.

Make the Sauce Base:

Lower the heat and stir in the cream cheese and Dijon mustard, mixing until the two melt together into a smooth, thick paste. Take your time here so it doesn't clump.

Thin with Broth:

Gradually pour in the vegetable broth while stirring constantly. The sauce will loosen and become creamy and pourable, with a pale golden color.

Season the Sauce:

Add salt, pepper, and lemon juice, then stir well and taste. Adjust the seasoning now because once the sprouts go in, it's harder to mix evenly.

Coat the Brussels Sprouts:

Add the drained Brussels sprouts to the skillet and gently toss them in the sauce until every one is coated. Let them warm through for 2 to 3 minutes, stirring carefully so they don't break apart.

Serve and Garnish:

Transfer everything to a serving dish and scatter fresh chopped parsley over the top. Serve warm.

Save

One winter evening, I served this alongside roasted chicken, and my brother, who usually ignores vegetables, ate two servings. He didn't say much, but he texted me the next week asking what I'd done to the Brussels sprouts. I sent him the recipe, and now he makes it for his kids.

What to Serve It With

This dish plays well with roasted meats like chicken, pork chops, or a simple steak. It's also hearty enough to stand alone as a vegetarian main if you add crusty bread and maybe a fried egg on top. I've served it with mashed potatoes and gravy, and the flavors didn't fight at all. On lighter nights, a crisp green salad and some good bread are all you need.

Make It Your Own

If you like heat, a pinch of cayenne pepper in the sauce gives it a gentle kick without overpowering the cream. Sometimes I swap the Dijon for whole grain mustard when I want more texture. I've also stirred in a handful of grated Parmesan at the end for extra richness. One time I added crispy bacon bits on top, and it turned into something my family requested for weeks.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. The sauce thickens as it cools, but it loosens again when you reheat it gently on the stove with a splash of broth or water. I've even eaten it cold, straight from the container, and it still tasted good. The flavors deepen overnight, so don't be surprised if day two is even better than day one.

• Reheat on low heat to avoid breaking the sauce.
• Add a teaspoon of water or broth if it looks too thick.
• The parsley wilts after storing, so garnish fresh each time.

Save

This recipe changed the way I think about side dishes. It's proof that a few good ingredients and a little attention can turn something simple into something people remember.

Recipe Questions & Answers

→ Can I prepare this dish ahead of time?

Yes, you can blanch the Brussels sprouts and prepare the sauce separately up to a day in advance. Store them in airtight containers in the refrigerator. Reheat gently in a skillet, combining the sprouts with the sauce over low heat until warmed through.

→ What other mustard varieties work well?

While Dijon provides the classic sharp flavor, whole-grain mustard adds wonderful texture. Spicy brown mustard offers deeper heat, and a touch of honey mustard balances the tang with subtle sweetness if you prefer a milder profile.

→ Can I make this dairy-free?

Substitute the cream cheese with a dairy-free alternative or coconut cream. Replace butter with olive oil or vegan butter. The sauce will have a slightly different consistency but will still coat the sprouts beautifully.

→ How do I prevent the Brussels sprouts from becoming mushy?

The key is blanching just until tender-crisp, about 5-7 minutes. Immediately drain and set aside rather than leaving them in hot water. When combining with the sauce, only heat for 2-3 minutes to warm through without overcooking.

→ What main dishes pair best with this?

This complements roasted pork loin, schnitzel, bratwurst, or herb-roasted chicken. It also works beautifully alongside baked salmon or as part of a vegetarian spread with crusty bread and a green salad.

→ Can I add other vegetables to the sauce?

Fresh spinach or kale can be stirred in during the last minute of cooking. Sliced mushrooms or diced bell peppers sautéed with the onion add depth. Just maintain the sauce's creamy consistency by adjusting the broth amount if needed.