Brussels Sprouts Cream Cheese Mustard

The butter was browning at the edges when I realized I'd bought cream cheese instead of sour cream—again. My sister was arriving in twenty minutes, and I had a pound of Brussels sprouts staring at me from the counter. I grabbed the Dijon from the fridge, whisked it into the cream cheese with some broth, and tossed in the sprouts. She walked in just as I plated it, took one bite, and said it tasted like something from a bistro. Sometimes the best dishes come from happy accidents.

I made this for a cold November dinner when my neighbor dropped by unannounced. She stood by the stove, watching me toss the sprouts in the mustard cream, and said the smell alone made her nostalgic for her grandmother's cooking. We ended up eating straight from the skillet with crusty bread, and she left with the recipe scribbled on the back of a grocery receipt. That's when I knew this dish had staying power.

Ingredients

• 600 g Brussels sprouts, cleaned and trimmed: Choose firm, bright green sprouts and trim the stems just enough to remove any dry bits—overcooking turns them mushy, so err on the side of crisp.
• 1 small onion, finely chopped: A yellow onion works best here for its mild sweetness that mellows into the sauce without competing with the mustard.
• 1 garlic clove, minced: Fresh garlic blooms in the butter and adds a quiet warmth—don't skip it or use the jarred stuff.
• Fresh chopped parsley, for garnish: This isn't just decoration, it cuts through the richness and adds a bright, grassy note at the end.
• 150 g cream cheese: The backbone of the sauce, it melts into silky luxury and balances the tang of the mustard perfectly.
• 2 tablespoons Dijon mustard: This is where the punch comes from—use a good quality Dijon, not the neon yellow stuff.
• 150 ml vegetable broth: It loosens the cream cheese into a sauce that coats rather than clumps, and adds a savory undertone.
• 2 tablespoons butter: The first flavor that hits the pan, it carries the onion and garlic and gives everything a glossy finish.
• 1 teaspoon lemon juice: Just a splash brightens the whole dish and keeps the cream from feeling too heavy.
• Salt and pepper to taste: Season boldly—the sprouts need it, and the sauce can handle it.

Instructions

Blanch the sprouts:

Bring a large pot of salted water to a rolling boil and drop in the Brussels sprouts. Let them cook for 5 to 7 minutes until they yield slightly when pressed but still have a bite—drain them fast and set aside so they don't turn gray.

Start the aromatics:

Melt the butter in a large skillet over medium heat and add the chopped onion. Stir occasionally for 3 to 4 minutes until the pieces turn translucent and smell sweet, then toss in the garlic and let it sizzle for one fragrant minute.

Build the sauce base:

Lower the heat and add the cream cheese and Dijon mustard to the skillet. Stir with a wooden spoon, pressing and folding until the mixture is smooth and no lumps remain.

Loosen with broth:

Pour in the vegetable broth slowly, stirring constantly as the sauce thins and becomes creamy. Keep stirring until everything is uniform and glossy.

Season and brighten:

Add salt, pepper, and lemon juice, tasting as you go. The sauce should taste bold and tangy, not flat.

Coat the sprouts:

Add the blanched Brussels sprouts to the skillet and toss gently until every piece is coated in the sauce. Let them warm through for 2 to 3 minutes, then slide everything onto a serving dish and scatter fresh parsley over the top.

Save

My brother, who claims vegetables are only tolerable if fried, ate three servings of this and asked if I'd make it for Thanksgiving. Watching him scrape his plate clean was proof that a good sauce can change anyone's mind. Now it shows up at every family gathering, and no one remembers it started as a mistake.

Serving Suggestions

This dish shines alongside roasted chicken or pork, where the creamy sauce plays off the caramelized edges of the meat. I've also served it as a main with crusty bread and a green salad, and it holds its own beautifully. If you're feeling indulgent, spoon it over mashed potatoes or toss it with wide egg noodles for something that feels like a hug on a plate.

Make Ahead and Storage

The entire dish can be made a day ahead and stored in an airtight container in the fridge. Reheat it gently in a covered skillet over low heat, adding a splash of broth if the sauce has thickened too much. The flavors actually deepen overnight, and the sprouts stay tender without going limp. Leftovers keep for up to three days, and I've been known to eat them cold straight from the container.

Variations and Tweaks

If you like heat, stir a pinch of cayenne or red pepper flakes into the sauce while it simmers. For a smokier flavor, swap half the butter for bacon fat and crumble crispy bacon over the top before serving. You can also use whole grain mustard instead of Dijon for a coarser texture and a bit more bite.

• Try adding a handful of toasted walnuts or pecans for crunch.
• Stir in a tablespoon of white wine or white wine vinegar for extra tang.
• Top with grated Parmesan or Gruyere if you want to take the richness up a notch.

Save

This recipe taught me that simplicity and a good sauce can turn something ordinary into something people remember. Make it once, and it'll become part of your rotation.

Recipe FAQs

→ How do I prevent Brussels sprouts from becoming mushy?

Cook the sprouts for just 5–7 minutes in boiling water until tender but still firm. Avoid overcooking during blanching, and only heat them through for 2–3 minutes once coated in the creamy sauce.

→ Can I use frozen Brussels sprouts instead of fresh?

Frozen sprouts work, though fresh yields better texture. Thaw frozen sprouts completely and pat dry before cooking. Reduce the initial boiling time to 3–4 minutes since frozen sprouts are already partially cooked.

→ What can I substitute for cream cheese?

Greek yogurt or sour cream thinned with a splash of milk creates a similar tangy creaminess. For dairy-free options, try coconut cream or cashew cream, though the flavor profile will shift slightly.

→ How far ahead can I make this dish?

The sauce can be prepared up to 2 days in advance and stored refrigerated. Complete the dish by cooking fresh Brussels sprouts and reheating the sauce just before serving. The full assembled dish keeps well for 3–4 days.

→ What proteins pair well with this creamy side?

Roasted chicken, pork tenderloin, or German sausages like bratwurst complement the flavors beautifully. Pan-seared salmon or white fish also works, as the creamy sauce balances the richness of the fish.

→ Can I make this dish vegan?

Substitute butter with olive oil or vegan butter, replace cream cheese with a dairy-free cream cheese alternative or cashew cream, and ensure your Dijon mustard and vegetable broth are certified vegan.