Brussels Sprouts Cream Cheese Mustard (Printable)

Crisp sprouts in a creamy, tangy sauce with onion, garlic, and lemon.

# 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 lemon juice
10 - Salt and pepper to taste

# Step-by-step 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 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 and homogeneous texture.
06 - Season with salt, pepper, and lemon juice. Stir well to incorporate all seasonings.
07 - Add cooked Brussels sprouts to the skillet. Gently toss to coat evenly with sauce and heat through for 2 to 3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • The sauce clings to every sprout without feeling heavy or masking the vegetable's natural flavor.
  • It comes together fast enough for a weeknight but tastes impressive enough to serve guests.
  • The mustard and lemon keep it bright, so it never feels too rich even with all that cream cheese.
02 -
  • Don't overcook the Brussels sprouts in the water or they'll turn mushy and fall apart when you toss them in the sauce.
  • Add the broth slowly and stir constantly, or the cream cheese can seize up and turn grainy instead of smooth.
  • Taste before serving because mustard and broth vary in saltiness, and you might need less seasoning than you think.
03 -
  • Salt the boiling water generously so the sprouts taste seasoned from the inside out, not just from the sauce.
  • If your sauce feels too thick, thin it with a tablespoon of broth at a time until it coats the back of a spoon smoothly.
  • Make the sauce ahead and store it separately, then toss with freshly cooked sprouts just before serving for the best texture.
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