Brussels Sprouts Cream Cheese-Mustard Sauce (Printable)

Tender Brussels sprouts coated in a rich cream cheese and Dijon mustard sauce. A savory and aromatic vegetarian delight.

# 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

# Method:

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. Add the minced garlic and sauté for 1 minute until fragrant.
03 - Reduce the heat to low. Stir in the cream cheese and Dijon mustard, mixing until smooth and combined. Gradually pour in the vegetable broth, stirring continuously, until the sauce is creamy and homogeneous.
04 - Season with salt, pepper, and lemon juice. Stir well to combine. Add the cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2–3 minutes.
05 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The cream cheese mustard sauce turns even sprout skeptics into believers
  • Ready in 30 minutes but tastes like something that simmered all afternoon
  • The balance of tangy Dijon and velvety cream is absolutely irresistible
02 -
  • Overcooking the sprouts during parboiling is the biggest mistake—they'll turn to mush when you coat them
  • The sauce thickens quickly off heat, so if it seems too loose just let it rest a minute before serving
03 -
  • Room temperature cream cheese incorporates much more smoothly into the sauce
  • Letting the finished dish sit for 5 minutes before serving allows the flavors to meld
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