Brussels Sprouts Cream Cheese Mustard (Print version)

Tender sprouts in rich, tangy cream cheese-mustard sauce with garlic and herbs.

# 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 fresh lemon juice
10 - Salt and pepper to taste

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add cleaned and trimmed Brussels sprouts and cook for 5 to 7 minutes until just tender yet firm. Drain thoroughly and set aside.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3 to 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 while stirring continuously until the sauce reaches a creamy and homogeneous consistency.
06 - Season with salt, pepper, and lemon juice. Stir well to combine all flavors.
07 - Add blanched Brussels sprouts to the skillet. Gently toss to coat evenly in sauce and heat through for 2 to 3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Tips from the pros:

01 -
  • The Brussels sprouts stay crisp on the outside while the sauce wraps around them like a warm blanket, creating contrast in every bite.
  • It's elegant enough for dinner guests but simple enough that you won't spend your evening stressed in the kitchen.
  • That tangy mustard-cream combination is addictive—people who think they hate Brussels sprouts suddenly find themselves reaching for seconds.
02 -
  • Never let the sauce bubble vigorously after adding the cream cheese—it will separate and turn grainy, which I learned the hard way on my first attempt.
  • If your sauce does break, don't panic; whisk in a splash of cold broth and lower the heat even further, which can sometimes save it.
  • The Brussels sprouts will continue to soften slightly as they sit in the warm sauce, so slightly undercooking them during the boil prevents them from becoming mushy.
03 -
  • Cut your Brussels sprouts roughly the same size so they cook evenly—this single step prevents some from turning to mush while others remain firm.
  • Room-temperature cream cheese incorporates much more smoothly than cold cream cheese straight from the refrigerator, so set it out while you're boiling the sprouts.
  • A wooden spoon works better than a whisk for stirring in the cream cheese, as it's gentler and less likely to incorporate air that can make the sauce grainy.
Go back