Save My neighbor knocked on the door one evening holding a basket of Brussels sprouts from her garden, insisting I take them before they bolted. I had no plan, just cream cheese in the fridge and a jar of Dijon someone left behind after a dinner party. What started as improvisation turned into something I now make every time I want vegetables to feel like comfort food. The creamy mustard sauce clings to each sprout, sharp and silky at once, and the garlic hum in the background makes the whole kitchen smell like a hug.
I served this to my brother who once declared he hated Brussels sprouts, and he scraped the pan clean with bread while pretending he was just being polite. My mom called the next week asking for the recipe, which she never does. It was quiet validation, the kind you get when food changes someone's mind without a single argument.
Ingredients
- Brussels sprouts (600 g, cleaned and trimmed): Choose firm, bright green sprouts and trim the stems flush so they cook evenly, then halve any large ones so everything finishes at the same time.
- Onion (1 small, finely chopped): The base of the sauce, sweet and soft when sauteed, it melts into the cream cheese and adds a gentle backbone to the sharpness of the mustard.
- Garlic (1 clove, minced): Just one clove is enough to perfume the butter without overpowering the delicate balance of tang and cream.
- Cream cheese (150 g): This is what makes the sauce cling and turn glossy, softer and more forgiving than heavy cream, with a slight tang that plays nicely with Dijon.
- Dijon mustard (2 tablespoons): The soul of the sauce, sharp and bright, it cuts through the richness and keeps every bite lively.
- Vegetable broth (150 ml): It loosens the cream cheese into a pourable sauce and adds a savory undertone that makes the dish feel complete.
- Butter (2 tablespoons): For sauteing the aromatics and adding a silky finish, it makes everything taste a little more luxurious.
- Lemon juice (1 teaspoon): A tiny splash at the end lifts the whole dish, brightening the sauce like turning on a light in a dim room.
- Salt and pepper: Season gradually, tasting as you go, because the mustard and broth already bring some salt to the party.
- Fresh parsley (for garnish): A handful of green at the end makes the dish look alive and adds a clean, grassy note that balances the cream.
Instructions
- Blanch the Brussels sprouts:
- Bring a large pot of salted water to a rolling boil, then drop in the cleaned and trimmed sprouts and cook for 5 to 7 minutes until they yield slightly to a fork but still hold their shape. Drain them well and set aside, letting the steam escape so they don't get soggy.
- Saute the onion:
- Melt the butter in a large skillet over medium heat, then add the chopped onion and let it cook for 3 to 4 minutes, stirring occasionally, until it turns translucent and softens without browning.
- Add the garlic:
- Toss in the minced garlic and stir for about a minute, just until the kitchen smells warm and fragrant. Do not let it brown or it will turn bitter.
- Build the sauce:
- Lower the heat and add the cream cheese and Dijon mustard, stirring constantly until they melt together into a smooth, thick paste. Pour in the vegetable broth a little at a time, whisking as you go, until the sauce becomes creamy and pourable.
- Season and brighten:
- Stir in salt, pepper, and lemon juice, tasting as you adjust, until the sauce feels balanced between tangy, creamy, and savory.
- Coat the sprouts:
- Add the cooked Brussels sprouts to the skillet and toss gently to coat each one in the sauce, letting them warm through for 2 to 3 minutes. Transfer to a serving dish and scatter fresh parsley over the top.
Save The first time I brought this to a potluck, someone asked if it was a casserole because it looked so rich and golden in the dish. It disappeared faster than the roast chicken, and I went home with an empty pan and three requests for the recipe scribbled on napkins. That is when I realized Brussels sprouts did not need bacon or maple syrup to win people over, just a sauce that treats them with respect.
Serving Suggestions
This dish shines next to roasted pork, crispy chicken thighs, or a simple pan seared steak, but it also stands alone as a vegetarian main with crusty bread for mopping up the sauce. I have served it over buttered egg noodles, spooned it onto baked potatoes, and even tossed it with rigatoni the next day. The sauce is forgiving and the sprouts hold their shape, so it works whether you are plating it fancy or eating it straight from the skillet.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and the sauce thickens as it cools, which actually makes it cling even better when you reheat it. Warm it gently in a skillet over low heat with a splash of broth or water to loosen the sauce, stirring occasionally until heated through. I have also microwaved it in short bursts, stirring between each one, and it comes back to life without splitting or drying out.
Variations and Swaps
If you want a little heat, whisk a pinch of cayenne or red pepper flakes into the sauce along with the mustard. Swap the Dijon for whole grain mustard if you like texture and a slightly milder tang, or stir in a handful of grated Parmesan at the end for extra richness. For a dairy free version, use cashew cream and vegan butter, though the sauce will be a touch thinner and less tangy.
- Add crispy pancetta or crumbled bacon for a smoky, salty contrast.
- Toss in toasted walnuts or almonds for crunch and a nutty finish.
- Stir a teaspoon of honey into the sauce if you want a subtle sweet balance to the mustard.
Save This recipe taught me that vegetables do not need to be buried under cheese or fried to feel indulgent, just dressed in something that makes sense. Keep a jar of Dijon in the fridge and a block of cream cheese on hand, and you will always have a way to make Brussels sprouts feel like a gift instead of a chore.
Recipe Q&A
- → Can I make this dish ahead of time?
Yes, prepare the sauce and Brussels sprouts separately up to 24 hours in advance. Reheat gently over low heat, adding a splash of broth if needed to restore creaminess.
- → What can I serve with cream cheese Brussels sprouts?
This dish pairs wonderfully with roasted chicken, pork tenderloin, or German sausages. It also complements vegetarian mains like mushroom schnitzel or lentil patties.
- → How do I prevent the sauce from curdling?
Keep heat at low when adding cream cheese and stir constantly. Avoid boiling the sauce once combined. If it separates, whisk vigorously off heat.
- → Can I use frozen Brussels sprouts?
Frozen sprouts work but may be slightly softer. Thaw completely before cooking and reduce initial boiling time by 1-2 minutes to prevent mushiness.
- → Is this dish freezer-friendly?
The sauce may separate upon freezing. For best results, freeze cooked sprouts without sauce and prepare fresh cream cheese-mustard sauce when reheating.
- → How can I make this dish dairy-free?
Substitute cream cheese with dairy-free cream cheese alternative and use vegan butter or olive oil. The texture remains similar with slight flavor variations.