Brussels Sprouts Cream Cheese Mustard (Printable Version)

Crisp Brussels sprouts in silky cream cheese-Dijon sauce with garlic, onion, and lemon. Ready in 30 minutes.

# What You Need:

→ Vegetables

01 - 21.2 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

# How To Make:

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 the sauce and heat through for 2 to 3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Tips:

01 -
  • The cream cheese melts into the mustard and broth to create a sauce so velvety it feels indulgent without being heavy.
  • Brussels sprouts go from plain to craveable in under half an hour, making weeknight cooking feel effortless.
  • Leftovers taste even better the next day when the flavors have had time to settle and deepen.
  • It works as a side dish or a light vegetarian main, so you can serve it however your evening unfolds.
02 -
  • Don't overcook the Brussels sprouts in the boiling water or they'll turn mushy and lose their texture when you toss them in the sauce.
  • Let the cream cheese come to room temperature before adding it to the skillet, or it will take forever to melt and leave you with lumps.
  • Taste the sauce before adding the sprouts because the broth and mustard can vary in saltiness, and it's easier to adjust now than later.
03 -
  • Salt the boiling water generously before adding the Brussels sprouts so they season from the inside out, not just on the surface.
  • If your sauce looks too thick after adding the broth, don't panic, just whisk in a tablespoon or two more liquid until it reaches the consistency you want.
  • Save any leftover sauce in a small jar because it makes an incredible spread for sandwiches or a dip for roasted vegetables the next day.
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