Brussels Sprouts in Cream Cheese-Mustard Sauce (Print Version)

Brussels sprouts in creamy Dijon mustard sauce with garlic, onion, and lemon. Ready in 30 minutes.

# 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 lemon juice
10 - Salt and pepper to taste

# How to Make It:

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 but 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.
03 - Add minced garlic to the skillet 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 texture.
06 - Season the sauce with salt, pepper, and lemon juice. Stir well to ensure even distribution of flavors.
07 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2 to 3 minutes.
08 - Transfer to a serving dish and garnish generously with fresh chopped parsley.

# Additional Tips::

01 -
  • The sauce is silky and luxurious without being heavy, thanks to the mustard cutting through the cream cheese beautifully.
  • Brussels sprouts actually taste good here—crisp enough to hold their shape but tender enough to feel indulgent.
  • It comes together in half an hour, which means you can make something genuinely impressive on a random Tuesday night.
02 -
  • Don't cook the Brussels sprouts all the way through in the boiling water—they finish cooking in the sauce, and if you overdo them at the start, they'll turn mushy and fall apart when you toss them.
  • Mustard is your friend here; it prevents the sauce from tasting flat or overly rich, so taste as you season and don't be shy with it.
03 -
  • Bring your cream cheese to room temperature before you start cooking—it blends into the sauce like silk instead of fighting you the whole way.
  • Taste and adjust the seasoning in stages; it's easier to add more mustard or lemon than to fix it if you go too far.
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