Save The smell of Brussels sprouts cooking used to fill me with dread until I discovered how the German cuisine transforms them. I was staying at a friend's apartment in Berlin during a particularly gray winter, watching snowflakes dance outside her kitchen window while she taught me this technique. The way the cream cheese and mustard meld together creates something entirely unexpected—rich without being heavy, bright without losing comfort. Now whenever Brussels sprouts appear at the market, I grab two pounds knowing exactly where they're headed.
Last December I made this for a dinner party where half the guests claimed to hate Brussels sprouts. My brother in law actually went back for thirds, then asked if I could teach his wife the recipe. There's something magical about how the sauce clings to each sprout, delivering that perfect bite of creamy sharpness every time. The lemon juice at the end is what makes it sing—dont skip it.
Ingredients
- 600 g Brussels sprouts: Trim and halve them if they're large, this helps them cook evenly and absorb more of that luscious sauce
- 1 small onion: Finely chopped creates the aromatic foundation that bridges the vegetables and cream sauce
- 1 garlic clove: Minced fresh adds that essential background warmth—jarred garlic works but fresh is noticeably better here
- 150 g cream cheese: Full fat creates the silkiest sauce texture, low fat makes it slightly grainy and less luxurious
- 2 tablespoons Dijon mustard: The sharp backbone of the whole dish, use a good quality brand with some bite
- 150 ml vegetable broth: Homemade broth adds depth, but a quality store bought one works perfectly fine
- 2 tablespoons butter: Unsalted lets you control seasoning, and it creates those beautiful brown bits in the pan
- 1 teaspoon lemon juice: Fresh squeezed brightens everything and cuts through the richness
- Salt and pepper: White pepper looks prettier if you're serving guests, black works perfectly for family meals
- Fresh parsley: Chopped right before serving adds that pop of color and fresh finish
Instructions
- Parcook the Brussels sprouts:
- Bring a large pot of salted water to boil and cook trimmed sprouts for 5 to 7 minutes until tender but still firm. Drain and set aside—don't let them get mushy or they'll fall apart in the sauce.
- Sauté the aromatics:
- Melt butter in a large skillet over medium heat and cook chopped onion for 3 to 4 minutes until translucent. Add minced garlic and cook just 1 minute until fragrant, taking care not to burn it.
- Build the creamy sauce:
- Reduce heat to low and stir in cream cheese and Dijon mustard until completely smooth. Gradually pour in vegetable broth while stirring continuously until the sauce becomes velvety and homogeneous.
- Season and combine:
- Add lemon juice and season generously with salt and pepper, then toss in the cooked Brussels sprouts. Gently fold everything together for 2 to 3 minutes until each sprout is evenly coated and heated through.
Save This recipe has become my go to for holiday sides because it's elegant but unfussy. My mother asked for the recipe after Thanksgiving, which is the highest compliment she could possibly give. The leftovers reheat beautifully for lunch the next day, though honestly there are rarely any left at my table.
Make Ahead Magic
You can parboil the Brussels sprouts up to two days in advance and store them in the refrigerator. Make the sauce fresh when you're ready to serve, then just combine and heat through. The sauce also freezes well if you want to double the batch.
Serving Suggestions
This pairs beautifully with roasted pork loin or a simple roasted chicken. For a vegetarian main, serve over buttered egg noodles with some extra crusty bread on the side to soak up every drop of that sauce.
Customization Ideas
Try adding crumbled bacon or pancetta during the onion step for smoky depth. A splash of white wine instead of some broth creates a lovely acidic note. For extra protein, toss in some white beans to make it a complete vegetarian meal.
- Grate some Parmesan over the top right before serving for salty richness
- A pinch of cayenne or red pepper flakes brings welcome warmth
- Swap half the cream cheese for goat cheese if you love tangy flavors
Save There's nothing quite like watching someone who swears they hate Brussels sprouts take that first hesitant bite and immediately reach for seconds. That's the magic of a really good sauce.
Recipe Guide
- → Can I make this dish ahead of time?
Yes, this dish can be prepared in advance and reheated, making it an excellent option for meal prepping. Ensure it's stored properly in the refrigerator.
- → What can I serve with these Brussels sprouts?
These sprouts are incredibly versatile. They make a delicious side for roasted meats, but are hearty enough to serve as a vegetarian main course on their own.
- → How can I adjust the spice level of the sauce?
For those who enjoy a bit of heat, a pinch of cayenne pepper can be added to the sauce to give it an extra kick.
- → What if I don't have Dijon mustard?
While Dijon mustard provides a distinct tangy and slightly spicy flavor, a good quality whole grain mustard could be used as an alternative, though the taste profile will shift slightly.
- → Can I use frozen Brussels sprouts?
Yes, you can use frozen Brussels sprouts. Thaw them first and ensure they are well-drained before blanching, or cook them directly from frozen according to package instructions, then proceed with the preparation.
- → Is this dish suitable for dietary restrictions?
This dish is naturally vegetarian. For specific dietary needs, always check ingredient labels for items like vegetable broth and mustard to ensure they align with your requirements.