Brussels Sprouts Cream Cheese Mustard

The smell of butter hitting a hot pan still takes me straight back to a particularly gray Tuesday evening when I needed comfort more than I needed dinner. I had a bag of Brussels sprouts that had been sitting in the crisper for days, some cream cheese leftover from breakfast bagels, and absolutely no plan. What started as scraping together whatever was in the fridge turned into one of those accidental wins that you end up making on repeat. Now this dish shows up on my table at least twice a month, and every time someone asks for the recipe, I remember that sometimes the best meals come from not overthinking it.

I made this for a small dinner party once, mostly because I panicked and needed a vegetable side that felt special. My friend Sarah, who swore she hated Brussels sprouts, went quiet after her first bite and then casually helped herself to three more servings. She texted me the next morning asking if I'd bottled the sauce. I hadn't, but I should have, because that tangy, creamy mustard mixture has since become my secret weapon for making vegetables feel like the main event.

Ingredients

• Brussels sprouts (600 g, cleaned and trimmed): Look for tight, bright green heads without yellowing leaves, and trim the stem ends just enough to remove any dried bits without losing too many outer layers.
• Onion (1 small, finely chopped): A small yellow or white onion adds a sweet, mellow base to the sauce and practically melts into the cream cheese as it cooks.
• Garlic (1 clove, minced): Fresh garlic is essential here because it blooms in the butter and fills your kitchen with that irresistible savory aroma before the sauce even comes together.
• Cream cheese (150 g): This is what makes the sauce impossibly silky and rich, so let it soften at room temperature for a few minutes if you remember, it will mix in much more smoothly.
• Dijon mustard (2 tablespoons): The sharp, tangy backbone of the sauce that keeps it from feeling too heavy and adds just enough bite to balance the cream.
• Vegetable broth (150 ml): Use a good quality broth because it thins the sauce to the perfect consistency and adds depth without overpowering the other flavors.
• Butter (2 tablespoons): Unsalted is best so you can control the seasoning, and it gives the onions a gorgeous golden start.
• Lemon juice (1 teaspoon): Just a splash brightens everything up and cuts through the richness right at the end.
• Fresh parsley (for garnish): Chopped parsley adds a pop of color and a hint of freshness that makes the whole dish feel finished and vibrant.
• Salt and pepper: Season generously and taste as you go, because the balance between the mustard, cream cheese, and seasoning is what makes this sauce sing.

Instructions

Boil the Brussels sprouts:

Bring a large pot of salted water to a rolling boil, then drop in the cleaned and trimmed Brussels sprouts and cook them for 5 to 7 minutes until they are just tender but still have a little bite in the center. Drain them well in a colander and set them aside while you make the sauce.

Sauté the aromatics:

Melt the butter in a large skillet over medium heat, then add the finely chopped onion and cook for 3 to 4 minutes, stirring occasionally, until it turns soft and translucent. Toss in the minced garlic and sauté for another minute until the smell makes you want to lean over the pan and breathe it in.

Build the creamy sauce:

Turn the heat down to low and add the cream cheese and Dijon mustard, stirring and mashing with your spoon until the mixture is smooth and completely combined. Slowly pour in the vegetable broth, stirring constantly, and watch the sauce transform into something creamy and luxurious.

Season and finish:

Taste the sauce and season it with salt, pepper, and a teaspoon of lemon juice, adjusting until it tastes balanced and bright. Add the cooked Brussels sprouts to the skillet and gently toss them in the sauce, letting everything heat through for 2 to 3 minutes before transferring to a serving dish and scattering fresh parsley on top.

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There was a night last winter when I served this alongside roasted chicken for my parents, and my dad, who usually treats vegetables like an obligation, scraped his plate clean and asked if there was more in the pan. My mom gave me a knowing look across the table, the kind that says you have officially learned how to cook. It is funny how a dish this simple can feel like such a quiet victory.

Serving Suggestions

This works beautifully as a side dish next to roasted meats like chicken, pork, or beef, but I have also eaten it as a vegetarian main with crusty bread to soak up every bit of that mustard sauce. If you are serving it for a crowd, double the recipe and keep it warm in a low oven until everyone is ready to sit down. The creamy sauce clings to the Brussels sprouts in a way that makes every bite feel indulgent, and the fresh parsley on top keeps it from looking too heavy on the plate.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day after the flavors have had time to meld together. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce, stirring occasionally so nothing sticks or dries out. I have also reheated individual portions in the microwave, covered, in 30 second intervals, and it works just fine as long as you do not blast it on high and turn the sauce into a separated mess.

Variations and Swaps

If you want a little heat, stir in a pinch of cayenne pepper or a few flakes of red pepper when you add the mustard, and the sauce will have a subtle kick that sneaks up on you. You can swap the Dijon for whole grain mustard if you like a bit of texture and a milder tang, or use Greek yogurt in place of some of the cream cheese for a lighter version that still feels rich. For a vegan take, replace the butter with olive oil and use a cashew cream or dairy free cream cheese, and do not skip the lemon juice because it is what keeps everything lively and bright.

• Add crispy bacon or pancetta on top for a smoky, salty contrast that makes this feel even more indulgent.
• Toss in a handful of toasted walnuts or pecans right before serving for crunch and a nutty richness.
• Stir in a tablespoon of honey or maple syrup to the sauce if you like a hint of sweetness to balance the mustard.

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This recipe has become one of those reliable favorites that I turn to when I want something cozy, satisfying, and just a little bit fancy without any fuss. I hope it becomes a regular in your kitchen too, the kind of dish that makes you feel like you have dinner figured out.

Recipe FAQs

→ Can I use frozen Brussels sprouts instead of fresh?

Yes, frozen Brussels sprouts work well. Skip the blanching step and add them directly to the sauce after thawing and patting dry. Cook for 5-7 minutes until heated through and tender.

→ How do I prevent the Brussels sprouts from becoming mushy?

Blanch them for only 5-7 minutes until just tender but still firm to the bite. Drain immediately and avoid overcooking when reheating in the sauce—just 2-3 minutes is enough.

→ What can I substitute for cream cheese?

Try using mascarpone, Greek yogurt, or sour cream for a similar creamy texture. Adjust the consistency with additional broth if needed, and taste to balance the tanginess.

→ Can this dish be made dairy-free?

Absolutely. Use dairy-free cream cheese and plant-based butter. The sauce will still be rich and creamy. Verify that your vegetable broth and mustard are also dairy-free.

→ How should 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 or water to restore the sauce's creamy consistency.

→ What pairs well with this dish?

This pairs beautifully with roasted chicken, pork chops, or grilled sausages. For a vegetarian meal, serve alongside quinoa, roasted potatoes, or a grain pilaf.