Brussels Sprouts Cream Cheese Mustard (Printable)

Crisp Brussels sprouts coated in a silky cream cheese-mustard sauce with onion, garlic, and lemon. Aromatic, creamy, German-style vegetarian dish ready in 30 minutes.

# What You 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 fresh lemon juice
10 - Salt and black 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 5-7 minutes until tender yet still firm. Drain thoroughly and set aside.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
03 - Reduce heat to low. Stir in cream cheese and Dijon mustard, mixing continuously until smooth and fully combined.
04 - Gradually pour in vegetable broth while stirring continuously until sauce reaches creamy, homogeneous consistency.
05 - Season with salt, black pepper, and fresh lemon juice. Stir thoroughly to combine all flavors.
06 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in sauce and heat through for 2-3 minutes.
07 - Transfer to serving dish and garnish with fresh chopped parsley before serving.

# Expert Tips:

01 -
  • The sauce clings to every sprout without feeling heavy or drowning the vegetables.
  • It comes together in thirty minutes, which means you can pull it off on a weeknight without stress.
  • The mustard cuts through the richness in a way that keeps you going back for more.
  • Leftovers taste even better the next day once the flavors settle in.
02 -
  • Do not overcook the Brussels sprouts in the boiling water or they will turn mushy and gray once you toss them in the sauce.
  • Stir the cream cheese over low heat to prevent it from breaking or separating into greasy clumps.
  • Taste the sauce before adding the sprouts because it is much easier to adjust seasoning when the pan is not crowded.
03 -
  • Cut any larger Brussels sprouts in half so they cook at the same rate as the smaller ones.
  • Reserve a few tablespoons of the cooking water before draining, in case you need to loosen the sauce later.
  • Use a wide skillet so the sprouts have room to toss without crowding, which helps them coat evenly.
Go Back