Brussels Sprouts Cream Cheese Mustard (Print Version)

Tender Brussels sprouts coated in a rich, tangy cream cheese and mustard sauce with aromatic vegetables.

# Ingredient List:

→ Vegetables

01 - 1 pound 5 ounces 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 - 5 fluid ounces vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon lemon juice
10 - Salt and pepper to taste

# Steps:

01 - Bring a large pot of salted water to a boil. Add the cleaned and trimmed Brussels sprouts and cook for 5 to 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 to 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 to 3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Tips:

01 -
  • The sauce clings to every leaf and tastes like comfort without feeling heavy.
  • It turns skeptics into believers, especially kids who think they hate Brussels sprouts.
  • You can have it on the table in thirty minutes, but it tastes like you fussed.
  • The leftovers taste even better the next day, cold or reheated.
02 -
  • Don't skip draining the Brussels sprouts well, or the extra water will thin out your sauce and make it watery.
  • If the cream cheese clumps when you add it, just keep stirring over low heat and it will smooth out.
  • Taste the sauce before adding the sprouts, because the mustard and broth can vary in saltiness.
03 -
  • Use room temperature cream cheese so it melts faster and smoother into the mustard.
  • Don't overcook the Brussels sprouts in the boiling water, they'll finish cooking in the sauce.
  • If you want a thinner sauce, add broth a little at a time until it's exactly how you like it.
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