Brussels Sprouts Cream Cheese Mustard (Print Version)

Crisp sprouts enveloped in creamy mustard sauce with garlic, onion, and butter. A German vegetarian favorite ready in 30 minutes.

# What You'll Need:

→ Vegetables

01 - 21 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

# Method:

01 - Bring a large pot of salted water to a rolling boil. Add cleaned and trimmed Brussels sprouts and cook for 5 to 7 minutes until just 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 to 4 minutes until translucent.
03 - Add minced garlic 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 achieves a creamy, homogeneous consistency.
06 - Season with salt, black pepper, and lemon juice. Stir well to incorporate all flavors evenly.
07 - Add cooked Brussels sprouts to the skillet and gently toss to coat evenly in the sauce. Heat through for 2 to 3 minutes.
08 - Transfer to serving dish and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The sauce clings to every leaf and tastes like comfort without being heavy.
  • It comes together in half an hour, which means you can make it on a weeknight and still feel like you cooked something special.
  • Brussels sprouts haters have changed their minds after one forkful of this.
02 -
  • Don't overcook the Brussels sprouts in the boiling water or they'll turn mushy and lose their texture in the sauce.
  • Add the broth slowly and stir constantly, or the cream cheese will clump instead of melting into a smooth sauce.
  • Taste the sauce before adding the sprouts because it's easier to adjust seasoning when it's on its own.
03 -
  • Cut any large Brussels sprouts in half so they cook at the same rate as the smaller ones and soak up more sauce.
  • Use room temperature cream cheese because it melts faster and blends more smoothly into the sauce.
  • Don't skip the lemon juice, it's the secret that keeps the dish from tasting flat or too rich.
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