Brussels Sprouts Cream Cheese Mustard Sauce (Printable)

Tender Brussels sprouts enveloped in a rich, tangy cream cheese and Dijon mustard sauce, brightened with lemon and garlic.

# Components:

→ Vegetables

01 - 1.3 pounds 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 - 2/3 cup vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon lemon juice
10 - Salt and pepper to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Add the 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 the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and sauté for 1 minute until fragrant.
03 - Reduce the heat to low. Stir in the cream cheese and Dijon mustard, mixing until smooth and combined.
04 - Gradually pour in the vegetable broth, stirring continuously, until the sauce is creamy and homogeneous. Season with salt, pepper, and lemon juice. Stir well to combine.
05 - Add the cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2–3 minutes. Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The cream cheese sauce creates this incredible velvety coating that makes even sprout skeptics reach for seconds
  • Everything comes together in one skillet in under half an hour
02 -
  • Dont let the garlic brown or itll turn bitter
  • The sauce thickens as it stands, so add a splash more broth if needed when reheating
03 -
  • Reserve some pasta water if youre serving this over noodles
  • Let the cream cheese come to room temperature before adding it to prevent clumping
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