Brussels Sprouts Cream Mustard Sauce (Print)

Tender Brussels sprouts in silky cream cheese-Dijon sauce with garlic, onion, and lemon. 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 fluid ounces vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon lemon juice
10 - Salt and pepper to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Add cleaned and trimmed Brussels sprouts and cook for 5 to 7 minutes until just tender but still firm. Drain and set aside.
02 - In a large skillet, melt butter 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 sauce reaches creamy and homogeneous consistency.
06 - Season with salt, pepper, and lemon juice. Stir well to combine flavors.
07 - Add cooked Brussels sprouts to skillet. Gently toss to coat evenly in sauce and heat through for 2 to 3 minutes.
08 - Transfer to serving dish and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • It turns Brussels sprouts skeptics into believers with that silky, tangy sauce.
  • Everything comes together in one skillet, so cleanup is mercifully quick.
  • The mustard and lemon keep it bright instead of heavy, even with all that cream cheese.
  • It works as a side or a vegetarian main, depending on how hungry you are.
02 -
  • Don't overcook the Brussels sprouts in the first step or they'll turn mushy when you toss them in the sauce.
  • Let the cream cheese come to room temperature before you start so it melts smoothly without clumping.
  • If the sauce looks too thick, add a splash more broth instead of trying to thin it with water.
03 -
  • Use a large enough skillet so the Brussels sprouts aren't crowded, or they'll steam instead of getting coated evenly.
  • Taste the sauce before adding the sprouts and adjust the lemon and mustard to your liking, because once they're in, it's harder to fix.
  • If you have leftover parsley stems, toss them into the broth for extra flavor before you add it to the sauce.
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