Brussels Sprouts Cream Cheese Mustard (Printable Copy)

Tender Brussels sprouts in a rich, tangy cream cheese-mustard sauce with hints of onion and garlic.

# What You Need:

→ Vegetables

01 - 21.2 ounces 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 - 5 fluid ounces vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon lemon juice
10 - Salt and 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 5-7 minutes until just tender but still firm. Drain and set aside.
02 - Melt butter in a large skillet 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 fully combined.
05 - Gradually pour in vegetable broth while stirring continuously until the sauce reaches a creamy, homogeneous consistency.
06 - Season with salt, pepper, and lemon juice. Stir well to combine all flavors.
07 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in sauce and heat through for 2-3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The cream cheese melts into something impossibly smooth without any fuss or whisking marathons.
  • Brussels sprouts go from slightly bitter to rich and mellow once they soak up that tangy mustard cream.
  • It comes together in half an hour, so you can serve something impressive on a weeknight without the stress.
  • Leftovers taste even better the next day, which almost never happens with creamy vegetable dishes.
02 -
  • Don't skip draining the Brussels sprouts well, any extra water will thin out your sauce and make it watery instead of creamy.
  • Add the broth slowly and stir constantly, or the cream cheese might seize up into lumps instead of melting smoothly.
  • Taste before adding salt, some broths and mustards are saltier than others and you can always add more but you can't take it back.
03 -
  • Use a potato masher to gently press a few Brussels sprouts after tossing them in the sauce, it helps them soak up even more flavor and thickens the sauce naturally.
  • If you're meal prepping, undercook the sprouts by a minute or two since they'll soften more when reheated.
  • Save any leftover sauce in a jar, it makes an excellent spread for sandwiches or a creamy dip for raw veggies.
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