Brussels Sprouts Cream Cheese Mustard

The kitchen smelled sharply of mustard and butter when I first stirred cream cheese into a pan meant for Brussels sprouts. I was attempting to recreate a side dish my neighbor had served at a casual Sunday lunch, where the sprouts arrived glossy and warm, coated in something I couldn't quite identify. She'd laughed when I asked for the recipe, saying it was just what she had on hand that morning. That offhand remark became my favorite kind of challenge.

I made this for a small gathering where half the guests claimed they disliked Brussels sprouts. By the time I brought the skillet to the table, the garlic and lemon had filled the room with a smell that made everyone lean in. Two of the skeptics went back for seconds without saying a word, and one texted me the next day asking if I'd written down what I did. That quiet validation felt better than any compliment.

Ingredients

• Brussels sprouts (600 g, cleaned and trimmed): Choose firm, bright green heads without yellowing leaves, and trim the stems just enough to remove the dry end without losing too many outer layers.
• Onion (1 small, finely chopped): A small onion provides sweetness without overpowering the sauce, and chopping it finely helps it melt into the background.
• Garlic (1 clove, minced): One clove is enough to add warmth without making the dish taste sharp or raw.
• Fresh chopped parsley: This adds a pop of color and a hint of freshness right before serving, balancing the richness of the sauce.
• Cream cheese (150 g): Full fat cream cheese creates the silky texture that coats each sprout, and it melts more smoothly than lighter versions.
• Dijon mustard (2 tablespoons): The tanginess cuts through the cream and adds a subtle sharpness that keeps the dish from feeling too rich.
• Vegetable broth (150 ml): This loosens the sauce to the perfect consistency and adds a savory depth that water cannot provide.
• Butter (2 tablespoons): Real butter adds flavor and helps the onions soften without browning too fast.
• Lemon juice (1 teaspoon): A small squeeze brightens the entire dish and wakes up the flavors just before serving.
• Salt and pepper: Season gradually and taste as you go, since the mustard and broth already bring some salt to the mix.

Instructions

Boil the Brussels Sprouts:

Bring a large pot of salted water to a rolling boil, then add the cleaned and trimmed Brussels sprouts and cook for 5 to 7 minutes until they are just tender but still hold their shape. Drain them in a colander and set aside while you prepare the sauce.

Sauté the Onion:

Melt the butter in a large skillet over medium heat, then add the finely chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until it turns translucent and soft. The butter should bubble gently without browning the onion.

Add the Garlic:

Stir in the minced garlic and sauté for about 1 minute, just until it releases its fragrance and softens. Be careful not to let it brown, or it will taste bitter.

Build the Sauce:

Lower the heat and add the cream cheese and Dijon mustard to the skillet, stirring constantly until the mixture is smooth and fully combined. The cream cheese will soften quickly once the heat drops.

Thin with Broth:

Gradually pour in the vegetable broth while stirring continuously, allowing the sauce to loosen and become creamy and homogeneous. Keep the heat low to prevent the sauce from breaking or curdling.

Season the Sauce:

Add salt, pepper, and lemon juice, stirring well to distribute the seasoning evenly. Taste and adjust if needed, keeping in mind the mustard already adds some sharpness.

Coat the Brussels Sprouts:

Add the cooked Brussels sprouts to the skillet and gently toss them in the sauce, making sure each one is evenly coated. Let them heat through for 2 to 3 minutes, stirring occasionally.

Serve:

Transfer the Brussels sprouts to a serving dish and scatter fresh chopped parsley over the top. Serve immediately while the sauce is still warm and glossy.

Save

One evening, I served this alongside roasted chicken for a friend who was having a rough week. She sat quietly at the table, eating slowly, and then said the Brussels sprouts tasted like comfort she didn't know she needed. That moment reminded me that food doesn't have to be fancy to feel like care. Sometimes a warm skillet and a creamy sauce are enough to shift the mood in a room.

Choosing and Preparing Brussels Sprouts

Look for small to medium Brussels sprouts that feel firm and heavy for their size, with tightly packed leaves and no yellowing or soft spots. Rinse them under cold water and trim just the very end of the stem, then peel away any loose or damaged outer leaves. If the sprouts are large, you can halve them lengthwise to help them cook more evenly, though smaller ones can go in whole. The fresher the sprouts, the sweeter and less bitter they will taste, so try to use them within a few days of buying. I learned this after letting a bag sit too long in the fridge and ending up with sprouts that tasted sharper than I wanted.

Getting the Sauce Just Right

The key to a smooth sauce is keeping the heat low once you add the cream cheese, which prevents it from separating or turning grainy. Stir constantly as you add the broth, pouring it in a slow stream rather than all at once, so the sauce stays silky and cohesive. If the sauce feels too thick, add a splash more broth or even a little pasta water if you have it on hand. The mustard should be noticeable but not overpowering, so start with the amount listed and taste before adding more. I once doubled the mustard thinking it would add more flavor, and the dish ended up tasting sharp instead of balanced, so restraint is your friend here.

Serving and Storing Suggestions

This dish works beautifully as a side for roasted meats, grilled sausages, or even a simple piece of pan seared fish. It also stands on its own as a light vegetarian main when served over rice, quinoa, or crusty bread to soak up the sauce. Leftovers keep well in an airtight container in the fridge for up to three days and reheat gently on the stovetop with a splash of broth to loosen the sauce. The flavors actually deepen overnight, so don't hesitate to make this ahead for meal prep or a busy weeknight. I've even spread the leftover sauce on toast for a quick lunch, and it tasted surprisingly good with a sprinkle of black pepper on top.

• If you want a bit of heat, stir in a pinch of cayenne pepper or red pepper flakes when you add the mustard.
• For a richer version, swap half the vegetable broth for heavy cream, though the sauce will be thicker and more indulgent.
• Garnish with toasted breadcrumbs or chopped walnuts for extra texture and a slight crunch that contrasts nicely with the creamy sauce.

Save

This recipe taught me that Brussels sprouts don't need much to become something special, just a little attention and a sauce that lets them shine. I hope it brings warmth to your table the way it has to mine.

Recipe FAQs

→ How do I prevent Brussels sprouts from becoming mushy?

Boil the sprouts for just 5–7 minutes until tender but still firm. Test with a fork—they should offer slight resistance. Immediately drain and set aside to stop the cooking process.

→ Can I use frozen Brussels sprouts instead of fresh?

Frozen sprouts work but may release more water. Thaw completely and pat dry before boiling. Reduce boiling time by 1–2 minutes since they're already partially cooked during freezing.

→ What can I substitute for cream cheese?

Greek yogurt adds tanginess with less fat, crème fraîche offers similar richness, or use heavy cream reduced by half. Each alters the sauce thickness slightly, so adjust broth accordingly.

→ How long do leftovers keep in the refrigerator?

Store in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth if the sauce has thickened too much. The flavors often develop further overnight.

→ Can I make this dish ahead of time?

Yes! Prepare the sprouts and sauce separately up to a day in advance. Reheat the sauce with a splash of broth, then combine and warm through for 2–3 minutes before serving. Garnish with fresh parsley just before plating.