Brussels Sprouts Cream Cheese Mustard

I was stirring a pot of Brussels sprouts one cold evening when I realized I had forgotten to plan a proper sauce. My fridge offered cream cheese, mustard, and not much else. What started as improvisation turned into something I now make on purpose. The sprouts, still bright green and just firm enough to bite, soaked up that tangy, creamy sauce like they were made for it. I've been hooked ever since.

I brought this to a small dinner once, mostly because I needed something green on the table. A guest who claimed to hate Brussels sprouts scraped the bowl clean and asked for the recipe before dessert. That night taught me that a good sauce can change someone's mind about a vegetable they've sworn off for years. Now I make it whenever I need to win someone over.

Ingredients

• Brussels sprouts: Choose firm, tight heads without yellowing leaves, and trim the stem ends so they cook evenly without falling apart.
• Cream cheese: This is what gives the sauce body and a gentle tang, so let it soften slightly before stirring it in for a smoother blend.
• Dijon mustard: The sharpness here is essential, balancing the creaminess and adding a warmth that plain yellow mustard just cannot match.
• Vegetable broth: Use a good quality broth because it thins the sauce and adds savory depth without watering down the flavor.
• Onion and garlic: These aromatics build the foundation, so take your time with the onion until it turns soft and sweet.
• Butter: A small amount goes a long way in adding richness and helping the onions caramelize gently.
• Lemon juice: Just a teaspoon brightens everything and keeps the sauce from feeling too thick or flat.
• Fresh parsley: The green flecks at the end add a pop of color and a hint of freshness that ties the whole dish together.

Instructions

Boil the sprouts:

Bring a large pot of salted water to a rolling boil and drop in the trimmed Brussels sprouts. Let them cook for five to seven minutes until they are tender but still hold their shape, then drain them well.

Sauté the onion:

Melt the butter in a large skillet over medium heat and add the chopped onion. Stir occasionally until it softens and turns translucent, about three to four minutes.

Add the garlic:

Toss in the minced garlic and stir for one minute, just until the smell fills your kitchen. Do not let it brown or it will turn bitter.

Build the sauce base:

Lower the heat and add the cream cheese and Dijon mustard to the skillet. Stir constantly until the mixture is smooth and no lumps remain.

Thin with broth:

Pour in the vegetable broth gradually, stirring as you go, until the sauce becomes silky and pourable. It should coat the back of a spoon without being thick like paste.

Season and brighten:

Add salt, pepper, and lemon juice, tasting as you go. The lemon should lift the flavors without making the sauce taste sour.

Toss the sprouts:

Add the drained Brussels sprouts to the skillet and gently fold them into the sauce. Let everything warm together for two to three minutes so the sprouts soak up the flavor.

Garnish and serve:

Transfer to a serving dish and scatter fresh parsley over the top. Serve warm while the sauce is still creamy.

Save

One winter night, I served this alongside roasted chicken and watched my niece, who usually picks at her plate, quietly finish two helpings. She did not say much, but she leaned over and whispered that she wanted this again next week. That is when I knew this recipe had earned its place in the regular rotation.

Serving Suggestions

This dish works beautifully as a side for roasted pork, grilled sausages, or a simple pan seared steak. If you want to make it a vegetarian main, serve it over buttered egg noodles or alongside roasted potatoes and a green salad. The creamy sauce is rich enough to stand on its own, but it also plays well with grains like farro or quinoa if you are looking to stretch the meal.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat, adding a splash of broth or water if the sauce has thickened too much. I have also microwaved individual portions, stirring halfway through to keep the texture even. The flavors deepen overnight, so do not be surprised if the next day tastes even better.

Variations and Swaps

If you want a little heat, stir in a pinch of cayenne pepper or a few red pepper flakes when you add the mustard. For a lighter version, swap half the cream cheese for Greek yogurt, though you will need to add it off the heat to prevent curdling. I have also tried this with whole grain mustard for extra texture, and it worked beautifully.

• Try adding crispy bacon bits on top for a smoky, savory contrast.
• Use shallots instead of onion for a sweeter, more delicate flavor.
• Finish with a handful of toasted breadcrumbs for crunch and visual appeal.

Save

This recipe has turned skeptics into believers more times than I can count. Make it once, and you will understand why it keeps showing up on my table.

Recipe FAQs

→ How do I prevent Brussels sprouts from becoming mushy?

Cook Brussels sprouts just until tender but still firm, about 5–7 minutes in boiling water. Test with a fork—they should offer slight resistance. Avoid overcooking, as they'll continue softening when tossed in the warm sauce.

→ Can I use frozen Brussels sprouts instead of fresh?

Frozen Brussels sprouts work in a pinch, though fresh yield better texture. Thaw completely and pat dry before cooking. Reduce initial boiling time to 3–4 minutes since frozen sprouts are already partially cooked during processing.

→ What can I substitute for cream cheese?

Greek yogurt or sour cream provide tangy alternatives, though they're less stable when heated. Crème fraîché offers excellent creaminess and holds up well. For dairy-free options, try cashew cream or coconut milk, adjusting seasoning accordingly.

→ How long will leftovers keep in the refrigerator?

Store in an airtight container for up to 3–4 days. The sauce may thicken when chilled—reheat gently with a splash of vegetable broth or water to restore creaminess. Brussels sprouts may soften slightly but remain delicious.

→ Can I make this dish ahead of time?

Absolutely. Prepare components separately up to a day in advance—blanch the sprouts and make the sauce, storing each refrigerated. Reheat the sauce over low heat, add sprouts, and warm through. Garnish with fresh parsley just before serving.

→ What main dishes pair well with this side?

This versatile side complements roasted chicken, pork tenderloin, or beef tenderloin beautifully. It also pairs well with German classics like schnitzel or bratwurst. For a vegetarian meal, serve alongside wild mushroom risotto or hearty grain salads.