Brussels Sprouts Cream Cheese Mustard (Print)

Tender Brussels sprouts coated in a luxurious cream cheese and Dijon mustard sauce. A delightful vegetarian side or light main.

# Components:

→ 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 - 2/3 cup 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 5–7 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 3–4 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 2–3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The sauce transforms ordinary sprouts into something restaurant worthy and impressive
  • Ready in just 30 minutes but tastes like it simmered for hours
  • The cream cheese base means the sauce clings perfectly to every sprout
02 -
  • Overcooking the sprouts during blanching makes them mushy and sulfurous, err on the side of underdone since they cook more in the sauce
  • Adding cold cream cheese to hot pan can cause it to seize, let the cream cheese come to room temperature first
  • The sauce continues to thicken as it sits off heat, so stop slightly thinner than you think you need
03 -
  • Toast the sprouts in the oven after blanching for extra crispy edges before adding to sauce
  • Add a pinch of cayenne or red pepper flakes if you enjoy a little heat
  • Try using herb cream cheese for an extra layer of flavor complexity
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