Brussels Sprouts Cream Cheese Mustard (Printable)

Tender sprouts in a creamy Dijon sauce with onions, garlic, and lemon.

# What You'll Need:

→ Vegetables

01 - 1.32 pounds 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 ounces cream cheese
06 - 2 tablespoons Dijon mustard
07 - 2.5 fluid ounces vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon lemon juice
10 - Salt and pepper to taste

# How To:

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 the sauce reaches a creamy, homogeneous consistency.
06 - Season with salt, pepper, and lemon juice. Stir well to combine all flavors.
07 - Add cooked Brussels sprouts to the 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 Tips:

01 -
  • The sauce clings to every leaf without turning heavy or greasy, which means each bite tastes creamy but never weighed down.
  • It transforms Brussels sprouts from something people tolerate into something they actually request at dinner.
  • Everything comes together in one skillet after a quick boil, so cleanup stays simple even on a weeknight.
  • The mustard cuts through the richness in a way that keeps you going back for more.
02 -
  • Do not overcook the Brussels sprouts in the boiling water, or they will turn mushy once they hit the skillet and lose their bite.
  • Always reduce the heat before adding the cream cheese, because high heat can cause the sauce to separate and turn grainy.
  • Stir the broth in slowly and steadily, which prevents lumps and keeps the sauce smooth and velvety.
  • Taste the sauce before adding the sprouts, since it is much easier to adjust seasoning in the pan than after everything is mixed together.
03 -
  • Salt the boiling water generously before adding the Brussels sprouts, because this is your only chance to season them from the inside out.
  • Use a wooden spoon or silicone spatula to stir the sauce, which helps scrape up any bits stuck to the pan and keeps the texture smooth.
  • Let the skillet sit off the heat for a minute before serving, which allows the sauce to thicken slightly and cling better to the sprouts.
  • If the sauce breaks or looks grainy, whisk in a teaspoon of cold butter off the heat, which can bring it back together.
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