Brussels Sprouts Cream Cheese Mustard (Printable Version)

Crisp sprouts in a velvety cream cheese and Dijon mustard sauce with onion, garlic, and lemon.

# What You'll Need:

→ Vegetables

01 - 1.3 pounds 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

# Directions:

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 something you'd order at a cozy bistro.
  • It transforms Brussels sprouts into something even skeptics will reach for seconds of.
  • You can have it on the table in half an hour without breaking a sweat.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't overcook the Brussels sprouts in the boiling water or they'll turn mushy when you toss them in the sauce.
  • Add the broth gradually and stir constantly, dumping it all at once will make the sauce thin and watery.
  • Taste the sauce before adding the sprouts, it should be bold enough to season the vegetables without extra salt later.
03 -
  • Cut an X into the stem end of larger Brussels sprouts so they cook evenly all the way through.
  • Let the cream cheese sit at room temperature for 10 minutes before cooking, it melts faster and blends smoother.
  • If the sauce feels too thick, add broth one tablespoon at a time until it reaches the consistency you love.
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