Brussels Sprouts Cream Cheese Mustard (Printable Version)

Tender Brussels sprouts enveloped in a smooth cream cheese and Dijon mustard sauce with aromatic onion, garlic, and fresh lemon.

# What You'll Need:

→ Vegetables

01 - 21.2 oz 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 oz cream cheese
06 - 2 tablespoons Dijon mustard
07 - 5 fl oz vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon fresh lemon juice
10 - Salt and black pepper to taste

# How To Make:

01 - Bring a large pot of salted water to a boil. Add cleaned and trimmed Brussels sprouts and cook for 5 to 7 minutes until just tender yet still firm. Drain thoroughly and set aside.
02 - In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent. Add minced garlic and sauté for 1 additional minute until fragrant.
03 - Reduce heat to low. Stir in cream cheese and Dijon mustard, mixing continuously until smooth and fully incorporated.
04 - Gradually pour vegetable broth into the skillet while stirring continuously until the sauce reaches a creamy, homogeneous consistency.
05 - Season with salt, pepper, and lemon juice. Stir thoroughly to combine all flavors.
06 - Add blanched Brussels sprouts to the skillet and gently toss to coat evenly in sauce. Heat through for 2 to 3 minutes.
07 - Transfer to a serving dish and garnish with fresh chopped parsley before serving.

# Helpful Hints:

01 -
  • It turns skeptics into believers with a sauce so creamy and tangy they forget they're eating Brussels sprouts.
  • Everything comes together in one skillet after a quick boil, meaning less cleanup and more time at the table.
  • The mustard cuts through the richness in a way that feels indulgent but never heavy.
  • Leftovers taste even better the next day when the flavors have had time to meld.
02 -
  • Don't overcook the Brussels sprouts in the boiling water or they'll turn mushy and bitter when you toss them in the sauce.
  • Add the broth slowly and stir constantly, dumping it all at once can cause the cream cheese to seize up and turn grainy.
  • Taste the sauce before adding the sprouts because once they're in, it's harder to adjust the seasoning properly.
03 -
  • Cut any larger Brussels sprouts in half before boiling so everything cooks at the same rate and you don't end up with some mushy and others undercooked.
  • Use full-fat cream cheese, the low-fat versions don't melt as smoothly and can make the sauce taste thin and chalky.
  • Let the sauce simmer for an extra minute after adding the broth to thicken slightly, this helps it cling to the sprouts instead of pooling at the bottom of the dish.
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