Brussels Sprouts Cream Cheese Mustard (Printable)

Crisp Brussels sprouts in silky cream cheese-Dijon sauce with garlic, onion, and lemon. Ready in 30 minutes.

# What Goes In:

→ 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 fresh lemon juice
10 - Salt and pepper to taste

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add 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 butter over medium heat. Add chopped onion and sauté for 3–4 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 combined.
05 - Gradually pour in vegetable broth while stirring continuously until the sauce achieves a creamy, homogeneous consistency.
06 - Season with salt, pepper, and lemon juice. Stir well to incorporate all flavors.
07 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in sauce and heat through for 2–3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • It transforms Brussels sprouts into something even the skeptics will reach for seconds of, thanks to that creamy mustard sauce.
  • The whole thing comes together in thirty minutes, which means you can pull off something impressive on a weeknight without the stress.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have had time to settle in together.
02 -
  • Do not overcook the Brussels sprouts in the boiling water or they will turn mushy and gray when you toss them in the sauce later.
  • If your sauce feels too thick, add the broth a little more slowly and whisk vigorously to avoid lumps of cream cheese that refuse to blend in.
  • Always taste and adjust the seasoning at the end because the saltiness of your broth and mustard can vary wildly between brands.
03 -
  • Let your cream cheese sit at room temperature for 10 minutes before you start cooking so it melts into the sauce without clumping or fighting you.
  • Save a little pasta water or extra broth on the side in case your sauce thickens too much as it sits, a quick splash and a stir will bring it back to life.
  • If you are prepping ahead, cook the Brussels sprouts and make the sauce separately, then combine and reheat them together right before serving so everything stays fresh and vibrant.
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