Brussels Sprouts Cream Cheese Mustard (Printable Version)

Tender Brussels sprouts in a rich, tangy cream cheese-mustard sauce with onion and garlic.

# What You Need:

→ Vegetables

01 - 21.16 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 - 5.29 oz cream cheese
06 - 2 tablespoons Dijon mustard
07 - 5.07 fl oz vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon fresh lemon juice
10 - Salt and pepper to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Add cleaned and trimmed Brussels sprouts and cook for 5–7 minutes until 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 3–4 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 vegetable broth into the skillet while stirring continuously until the sauce reaches a creamy, homogeneous consistency.
06 - Season with salt, pepper, and lemon juice. Stir thoroughly to incorporate all seasonings.
07 - Add blanched Brussels sprouts to the skillet. Gently toss to coat evenly with sauce and heat through for 2–3 minutes.
08 - Transfer to a serving dish and garnish generously with fresh chopped parsley.

# Expert Advice:

01 -
  • It turns Brussels sprouts skeptics into believers with that creamy, tangy sauce that makes every bite rich without feeling heavy.
  • The whole dish comes together in half an hour, yet tastes like you spent the afternoon fussing over it.
  • Leftovers reheat beautifully and the sauce thickens just enough to coat pasta or spread on toast the next day.
02 -
  • Do not overcook the Brussels sprouts in the boiling water or they will turn mushy and lose their bite when you toss them in the sauce.
  • Add the broth slowly while stirring or the cream cheese will seize into clumps instead of melting into a silky sauce.
  • Taste before you salt because both the mustard and broth carry sodium, and it is easy to overdo it.
03 -
  • Use a skillet large enough to toss the sprouts without crowding so the sauce coats evenly and nothing steams.
  • Reserve a few tablespoons of the cooking water before draining the sprouts, then use it to adjust the sauce consistency if it gets too thick.
  • Let the cream cheese come to room temperature before adding it to the pan so it melts faster and blends more smoothly.
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