Brussels Sprouts Cream Cheese Mustard

The smell of garlic hitting warm butter always pulls me back into the moment, no matter how distracted I am. I was juggling three side dishes one evening when I decided to try something creamy with Brussels sprouts instead of the usual roast. The mustard jar sat half-open on the counter, and I thought, why not? That spontaneous stir-in became this sauce, and I've been making it ever since.

I made this for a small dinner party where half the guests claimed they hated Brussels sprouts. By the end of the night, the serving dish was scraped clean, and someone asked if I'd written the recipe down yet. That was the moment I realized a good sauce can turn skeptics into believers, especially when it tastes like comfort and sharpness all at once.

Ingredients

• Brussels sprouts (600 g, cleaned and trimmed): Choose firm, bright green heads and trim the stems close without losing too many outer leaves, since those get wonderfully tender in the boil.
• Onion (1 small, finely chopped): A small onion adds just enough sweetness to balance the mustard without overpowering the sauce.
• Garlic clove (1, minced): Fresh garlic blooms beautifully in butter and gives the sauce a warm, aromatic backbone.
• Fresh chopped parsley: This isn't just garnish, it adds a pop of color and a slight peppery freshness that cuts through the cream.
• Cream cheese (150 g): Use full-fat cream cheese for the smoothest, most luxurious texture, low-fat versions can turn grainy when heated.
• Dijon mustard (2 tablespoons): The sharpness and slight tang from Dijon are what make this sauce sing, yellow mustard won't give you the same depth.
• Vegetable broth (150 ml): This loosens the cream cheese into a silky sauce, use a good-quality broth because its flavor really comes through.
• Butter (2 tablespoons): Butter is the base that carries the onion and garlic flavors and adds a subtle richness to the finished dish.
• Lemon juice (1 teaspoon): Just a small squeeze brightens everything and keeps the sauce from feeling too heavy.
• Salt and pepper: Season gradually and taste as you go, the mustard and broth already bring some saltiness.

Instructions

Blanch the Brussels Sprouts:

Bring a large pot of salted water to a rolling boil, then drop in the trimmed Brussels sprouts and cook for 5 to 7 minutes until they're just tender but still have a little bite. Drain them well in a colander and set them aside so they don't keep cooking in residual heat.

Start the Aromatics:

Melt the butter in a large skillet over medium heat, then add the finely chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until it turns soft and translucent. Toss in the minced garlic and let it cook for about a minute until the kitchen smells incredible.

Build the Sauce:

Lower the heat and add the cream cheese and Dijon mustard to the skillet, stirring and mashing with a wooden spoon until everything melts together into a thick, smooth paste. Slowly pour in the vegetable broth while stirring constantly, and watch the sauce transform into something creamy and pourable.

Season and Finish:

Stir in the lemon juice, then taste and adjust with salt and pepper until it feels balanced and bright. Add the cooked Brussels sprouts to the skillet, tossing gently to coat each one in the sauce, and let everything warm through for 2 to 3 minutes before transferring to a serving dish and scattering parsley on top.

Save

One Sunday, I served this alongside roasted chicken and watched my nephew, who usually picks vegetables off his plate, go back for seconds. He didn't say much, just kept eating, but his mom caught my eye and smiled. Sometimes the best compliment is just a quiet, empty plate.

Serving Suggestions

This dish shines as a side next to roasted pork, grilled sausages, or a simple pan-seared chicken breast. If you want to make it a vegetarian main, serve it over pasta, rice, or with crusty bread to soak up every bit of that creamy mustard sauce. I've also spooned it onto toast for a quick, indulgent lunch that feels much fancier than the effort required.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to three days, and don't be surprised if the sauce thickens as it cools. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen it back up, and stir often so the cream cheese doesn't break. I've found that this dish actually tastes richer the next day once all the flavors have had time to settle in together.

Variations and Swaps

If you want a little heat, stir in a pinch of cayenne pepper or a few red pepper flakes with the garlic. You can swap the cream cheese for a soft goat cheese if you like a tangier, slightly funkier flavor, though the texture will be a bit looser. For a lighter version, use half cream cheese and half Greek yogurt, just add the yogurt off the heat so it doesn't curdle.

• Try stirring in crispy bacon bits or pancetta for a smoky, savory twist.
• Add a handful of toasted walnuts or pecans for crunch and a nutty richness.
• Swap parsley for fresh dill or chives if you want a brighter, more herbal finish.

Save

This recipe taught me that Brussels sprouts don't need much to become something people actually crave, just a little care and a sauce that knows how to show them off. I hope it becomes one of those dishes you reach for again and again, the kind that feels like home no matter where you serve it.

Common Questions

→ How do I prevent Brussels sprouts from becoming mushy?

Blanch the sprouts for just 5–7 minutes until tender but still firm. Avoid overcooking during the initial boil, and only heat them briefly in the sauce to maintain their texture.

→ Can I use frozen Brussels sprouts instead of fresh?

Fresh Brussels sprouts work best for texture, but you can use frozen. Thaw and pat them dry before cooking, and reduce the initial blanching time to 3–4 minutes.

→ What can I substitute for cream cheese?

Greek yogurt or sour cream can replace cream cheese for a lighter version. For a dairy-free option, try cashew cream or coconut milk, though the flavor profile will change slightly.

→ How long will leftovers keep in the refrigerator?

Store in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of broth to restore the creamy consistency.

→ Can I make this dish ahead of time?

Yes, prepare the sauce and blanch the sprouts separately up to a day in advance. Combine and reheat just before serving, adding a little broth if needed.

→ What main dishes pair well with this?

This complements roasted chicken, pork tenderloin, or German sausages beautifully. It also shines as a vegetarian main alongside crusty bread or over mashed potatoes.