Save to Pinterest The first batch I ever made turned out far too runny because I panicked and added the broth all at once. My kitchen smelled incredible though, that sharp tang of mustard softening into butter and cream cheese, and I stood there stirring frantically while my friend laughed from the doorway. We ate it anyway, mopping up the extra sauce with crusty bread, and I learned right then that Brussels sprouts deserve more than a boring steam. This dish has been my quiet weeknight victory ever since.
I brought this to a potluck once, tucked between casseroles and roasted chickens, and watched people come back with confused, delighted expressions. One guest asked if I'd used heavy cream, another swore there was white wine in it. There wasn't, just the magic of mustard and cream cheese doing their quiet work. I've made it a dozen times since, always remembering that night when a simple side dish earned more compliments than I knew what to do with.
Ingredients
- Brussels sprouts (600 g): Look for tight, bright green heads and trim the stems flush so they cook evenly without falling apart.
- Cream cheese (150 g): This is your silky base, let it soften slightly at room temperature so it melts without clumping when you stir.
- Dijon mustard (2 tablespoons): The sharp, tangy backbone of the sauce, it cuts through the richness and wakes up every bite.
- Vegetable broth (150 ml): Use a good quality broth, it thins the sauce just enough and adds a savory depth you can't fake.
- Onion (1 small, finely chopped): Sweetens as it cooks and gives the sauce a gentle aromatic foundation.
- Garlic (1 clove, minced): One clove is all you need, it blooms in the butter and fills your kitchen with warmth.
- Butter (2 tablespoons): Unsalted is best so you control the seasoning, and it helps the onions turn golden without burning.
- Lemon juice (1 teaspoon): Just a splash brightens everything and keeps the sauce from feeling too heavy.
- Fresh parsley: Chop it right before serving, the green flecks add color and a hint of freshness.
- Salt and pepper: Taste as you go, the mustard and broth already bring salt so add carefully.
Instructions
- Blanch the Brussels sprouts:
- Bring a large pot of salted water to a rolling boil and drop in the trimmed sprouts. Cook them for 5 to 7 minutes until you can pierce them with a fork but they still have a little bite, then drain them in a colander and shake off the excess water.
- Start the aromatics:
- Melt the butter in a large skillet over medium heat and add the chopped onion. Let it cook for 3 to 4 minutes, stirring now and then, until it turns soft and translucent with just a hint of gold at the edges.
- Add the garlic:
- Toss in the minced garlic and stir for about a minute, just until it smells fragrant and fills the air. Don't let it brown or it will turn bitter.
- Build the sauce:
- Lower the heat and add the cream cheese and Dijon mustard, stirring with a wooden spoon until they melt together into a thick, smooth paste. It should look glossy and smell tangy.
- Thin with broth:
- Pour in the vegetable broth slowly, stirring constantly so the sauce stays silky and doesn't break. Keep stirring until it's creamy and homogeneous, with no lumps hiding in the corners.
- Season the sauce:
- Add salt, pepper, and the lemon juice, tasting as you go. The lemon should brighten the richness without making it sour.
- Combine and heat through:
- Add the cooked Brussels sprouts to the skillet and toss gently with tongs or a spoon until every piece is coated in sauce. Let them warm through for 2 to 3 minutes, soaking up all that creamy goodness.
- Garnish and serve:
- Transfer everything to a warm serving dish and scatter fresh chopped parsley over the top. Serve immediately while it's still steaming.
Save to Pinterest One winter evening I made this for my sister who swore she hated Brussels sprouts. She ate her entire portion in silence, then looked up and asked if there was more. I didn't say a word, just spooned another helping onto her plate and smiled. That's when I knew this recipe was a keeper, the kind that changes minds and fills bellies without any fuss.
Serving Suggestions
This works beautifully alongside roasted chicken, pan seared pork chops, or a simple grilled steak. I've also served it as a vegetarian main with crusty bread and a green salad, and no one left the table hungry. The sauce is rich enough to feel indulgent but light enough that you won't feel weighed down. If you're entertaining, double the batch because it disappears faster than you'd think.
Make Ahead and Storage
You can blanch the Brussels sprouts and make the sauce a day ahead, then just warm everything together before serving. Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce. The flavors deepen overnight, so don't be surprised if the second day tastes even better than the first.
Customizations and Swaps
If you want a little heat, stir in a pinch of cayenne pepper or a few red pepper flakes when you season the sauce. Swap the Dijon for whole grain mustard if you like a bit of texture and pop. For a dairy free version, use cashew cream and vegan butter, though the tang won't be quite the same. You can also toss in crispy bacon bits or toasted walnuts at the end for extra richness and crunch.
- Try adding a handful of grated Parmesan to the sauce for extra umami depth.
- Stir in a teaspoon of honey if the mustard tastes too sharp for your liking.
- Use the leftover sauce as a dip for roasted vegetables or a spread for grilled cheese sandwiches.
Save to Pinterest This dish has earned a permanent spot in my weeknight rotation, the kind of recipe I reach for when I want comfort without complexity. I hope it becomes one of yours too.
Recipe FAQs
- → Can I use frozen Brussels sprouts instead of fresh?
Fresh Brussels sprouts work best for maintaining texture, but frozen can be used in a pinch. Thaw them completely and pat dry before cooking to prevent excess water from thinning your sauce.
- → What can I substitute for cream cheese?
Greek yogurt or sour cream can replace cream cheese for a tangier, lighter version. For a dairy-free option, try coconut cream or cashew cream, though the sauce will have a slightly different flavor profile.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth if the sauce has thickened too much. The microwave works too, but stir halfway through.
- → Can I make this dish ahead of time?
Absolutely! You can blanch the sprouts and prepare the sauce separately up to a day in advance. Keep them refrigerated in separate containers, then combine and reheat just before serving for the best texture.
- → What main dishes pair well with this?
This creamy side complements roasted chicken, pork tenderloin, or German sausages beautifully. It also works alongside grilled salmon or as part of a vegetarian spread with roasted potatoes and crusty bread.
- → How can I make the sauce less rich?
Reduce the cream cheese by half and increase the vegetable broth slightly. You can also use light cream cheese or substitute half with Greek yogurt for a lighter version that still maintains creaminess.