Brussels Sprouts Cream Cheese Mustard (Printable)

Tender Brussels sprouts coated in a creamy Dijon mustard sauce with aromatics, finished with fresh parsley.

# 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 5-7 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 3-4 minutes until translucent, then add minced garlic and sauté for 1 minute until fragrant.
03 - Reduce heat to low. Stir in cream cheese and Dijon mustard, mixing until smooth and fully combined. Gradually pour in vegetable broth while stirring continuously until sauce is creamy and homogeneous.
04 - Season with salt, pepper, and lemon juice. Stir well to ensure even distribution of seasonings.
05 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly in sauce and heat through for 2-3 minutes.
06 - Transfer to serving dish and garnish generously with fresh chopped parsley.

# Expert Tips:

01 -
  • The sauce clings to every sprout like a warm blanket, creamy and sharp in all the right ways.
  • It comes together in half an hour but tastes like you spent the afternoon in the kitchen.
  • Even people who swear they hate Brussels sprouts ask for seconds.
02 -
  • Don't overcook the sprouts in the boiling water—they finish cooking in the sauce, and mushy sprouts ruin the texture.
  • If the sauce looks too thick, add broth one tablespoon at a time until it flows like heavy cream.
  • Taste the sauce before adding the sprouts so you can adjust the seasoning without fishing through vegetables.
03 -
  • Use a skillet large enough to toss the sprouts without crowding—this helps the sauce coat evenly.
  • Let the cream cheese come to room temperature for 10 minutes before adding it to the pan so it melts faster and smoother.
  • If you're meal prepping, undercook the sprouts by a minute so they don't turn mushy when reheated.
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