Brussels Sprouts Cream Cheese Mustard (Printable Version)

Tender Brussels sprouts in a creamy Dijon mustard and cream cheese sauce with garlic, onion, and fresh lemon juice.

# Needed Ingredients:

→ Vegetables

01 - 21 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 lemon juice
10 - Salt and pepper to taste

# Preparation Steps:

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, stirring continuously until the sauce is creamy and homogeneous.
06 - Season with salt, pepper, and lemon juice. Stir well to combine.
07 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2-3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The sauce clings to every sprout like it was designed for it, creamy and sharp in all the right ways.
  • It comes together in half an hour but tastes like you put in twice the effort.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • The hint of lemon at the end brightens everything without stealing the show.
02 -
  • Do not overcook the Brussels sprouts in the boiling water or they will turn mushy when you toss them in the sauce.
  • Stir the broth in slowly and keep the heat low, or the cream cheese might separate and turn grainy.
  • Taste the sauce before adding the sprouts because vegetable broths vary in saltiness.
03 -
  • Let the cream cheese sit at room temperature for 15 minutes before you start cooking so it blends into the sauce without lumps.
  • Save a little pasta water or extra broth in case the sauce thickens too much while it sits.
  • Do not skip the lemon juice, it is the small detail that makes everything taste balanced and bright.
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