Brussels Sprouts Cream Cheese Mustard

A cold November evening taught me that Brussels sprouts don't need to be roasted to shine. I was rummaging through the fridge, found a tub of cream cheese about to expire, and decided to gamble on a creamy sauce instead of my usual olive oil routine. The moment that tangy mustard hit the melted cream cheese, I knew I'd stumbled onto something worth repeating. My sister walked in, wrinkled her nose at the mention of Brussels sprouts, then asked for seconds. That's when I realized this dish had real power.

I made this for a potluck once, convinced no one would touch it. Instead, people kept circling back, scraping the dish clean and asking if I'd brought more. One friend admitted she'd been avoiding Brussels sprouts since childhood but couldn't stop eating these. There's something about the way the sauce clings to each little leaf that makes every bite feel like a small victory. It's become my go-to whenever I need to prove that vegetables can steal the show.

Ingredients

• Brussels sprouts (600 g, cleaned and trimmed): Choose firm, bright green sprouts without yellowing leaves, and trim the stems flush so they cook evenly without falling apart.
• Cream cheese (150 g): This is the backbone of the sauce, melting into a velvety base that coats every sprout without feeling gloopy or separated.
• Dijon mustard (2 tablespoons): The sharpness here is non-negotiable, it balances the cream cheese and adds a grown-up edge that keeps things interesting.
• Vegetable broth (150 ml): Use a good-quality broth because it thins the sauce and adds depth, watery broth will leave you with a flat, forgettable result.
• Butter (2 tablespoons): This starts the aromatics and adds a silky richness that olive oil just can't replicate.
• Onion (1 small, finely chopped): A small onion adds sweetness and body without overpowering the mustard, and chopping it fine ensures it melts into the sauce.
• Garlic (1 clove, minced): One clove is enough to add fragrance without making the dish taste like garlic bread.
• Lemon juice (1 teaspoon): A small splash at the end brightens everything and keeps the sauce from tasting too heavy.
• Fresh parsley (for garnish): This adds a pop of color and a hint of freshness that makes the dish feel finished.
• Salt and pepper (to taste): Season boldly, the cream cheese will mute flavors if you're timid with the salt.

Instructions

Boil the Brussels Sprouts:

Bring a large pot of salted water to a rolling boil and drop in the trimmed sprouts, cooking them for 5 to 7 minutes until they're just tender but still have a bit of bite. Drain them well and set aside, shaking off any excess water so the sauce doesn't get diluted later.

Sauté the Aromatics:

Melt the butter in a large skillet over medium heat, then add the chopped onion and cook for 3 to 4 minutes until it turns translucent and starts to smell sweet. Toss in the minced garlic and sauté for another minute, stirring constantly so it doesn't burn and turn bitter.

Build the Sauce:

Lower the heat and add the cream cheese and Dijon mustard to the skillet, stirring until they melt together into a smooth, glossy base. Slowly pour in the vegetable broth, whisking as you go, until the sauce is creamy and pourable without any lumps.

Season and Finish:

Taste the sauce and add salt, pepper, and lemon juice, adjusting until it tastes bright and balanced. Add the cooked Brussels sprouts to the skillet and toss gently to coat them evenly, letting them warm through for 2 to 3 minutes.

Serve:

Transfer everything to a serving dish and scatter fresh chopped parsley over the top. Serve immediately while the sauce is still glossy and clinging to every sprout.

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The first time I plated this for my parents, my dad looked suspicious. He's never been a vegetable enthusiast, especially not Brussels sprouts. But after one bite, he went quiet, then asked if I could make it again the next weekend. My mom laughed and said it was the first time she'd seen him voluntarily eat something green without protest. That small moment made me realize food has the power to rewrite old stories.

Serving Suggestions

This dish shines as a side for roasted chicken, pork chops, or a simple steak, but I've also served it as a vegetarian main with crusty bread for soaking up the sauce. The creaminess pairs beautifully with something acidic on the plate, like a light salad with a sharp vinaigrette or pickled vegetables. If you're feeling fancy, a sprinkle of toasted hazelnuts or crispy breadcrumbs on top adds texture and makes it feel like something from a restaurant. I've even stirred in cooked pasta for a quick weeknight dinner that feels indulgent without much effort.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and the flavors actually deepen as they sit. Reheat gently in a skillet over low heat, adding a splash of broth or water if the sauce has thickened too much. I don't recommend freezing this because the cream cheese can separate and turn grainy when thawed. If you're meal prepping, cook the Brussels sprouts and make the sauce separately, then combine them just before serving so everything stays fresh and vibrant.

Variations and Swaps

If you want to add protein, crispy bacon or pancetta crumbled over the top works beautifully and adds a smoky contrast to the creamy sauce. For a lighter version, swap half the cream cheese for Greek yogurt, though you'll need to stir it in off the heat to prevent curdling. A pinch of cayenne or red pepper flakes turns this into something with a gentle kick that wakes up your palate. I've also used whole grain mustard instead of Dijon for a more rustic texture, and it's just as delicious.

• Try adding a handful of grated Parmesan at the end for extra umami depth.
• Swap Brussels sprouts for broccoli or cauliflower if that's what you have on hand.
• A drizzle of honey in the sauce adds a subtle sweetness that plays nicely with the mustard tang.

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This recipe has become one of those dishes I turn to when I want comfort without fuss, proof that a few good ingredients and a little attention can turn something ordinary into something memorable. I hope it finds a place at your table, too.

Recipe FAQs

→ Can I use frozen Brussels sprouts instead of fresh?

Frozen sprouts tend to become waterlogged and mushy, which won't yield the best texture. Fresh sprouts provide the ideal crisp-tender bite that stands up beautifully to the creamy sauce.

→ How can I make this dish vegan?

Substitute the cream cheese with a plant-based alternative, replace butter with olive oil or vegan butter, and use a vegetable broth without honey. The tangy mustard flavor and creamy texture remain satisfying.

→ What main dishes pair well with this creamy preparation?

The rich sprouts complement roasted pork, chicken, or beef beautifully. They also work alongside German classics like schnitzel or sausages. As a vegetarian option, serve with crusty bread or over fluffy mashed potatoes.

→ Can I make this ahead of time?

Absolutely—prepare the sauce and blanch the sprouts up to a day in advance. Store separately in the refrigerator, then combine and reheat gently over low heat, adding a splash of broth if the sauce thickens too much.

→ What type of mustard works best?

Dijon mustard provides the ideal balance of tang and smoothness. Whole grain mustard adds pleasant texture, while spicy brown mustard offers more heat. Avoid bright yellow ballpark mustard, which lacks complexity.

→ How do I prevent the sauce from curdling?

Keep the heat low after adding the cream cheese, stirring constantly. High heat can cause dairy to separate. If the sauce appears slightly broken, whisk vigorously off the heat—it usually smooths out as it cools slightly.