Brussels Sprouts Cream Cheese Mustard

The smell of butter and mustard hitting a hot skillet takes me back to my grandmother's tiny kitchen in Cologne, where she'd make something similar on gray winter afternoons when we needed comfort food. I've tweaked her version over the years, adding more garlic and using cream cheese instead of heavy cream because it creates this velvety texture that clings beautifully to each sprout. Last Tuesday, my roommate walked in just as the sauce was coming together and literally stopped in her tracks to ask what smelled so incredible.

I made this for a dinner party last month when my friend Anna announced she'd gone vegetarian, and honestly, it stole the show. Everyone kept asking what I'd done to make Brussels sprouts taste so good, and the secret really is just letting the sauce reduce until it's thick enough to coat the back of a spoon. The best part was watching my notoriously sprout-hating brother go back for thirds.

Ingredients

• 600 g Brussels sprouts, cleaned and trimmed: Choose tight, bright green heads without any yellowing or wilting leaves
• 1 small onion, finely chopped: Yellow onions work best here as they sweeten beautifully when sautéed
• 1 garlic clove, minced: Fresh is crucial here, jarred garlic has a different flavor profile
• Fresh chopped parsley: Adds brightness and color that balances the rich sauce
• 150 g cream cheese: Full fat creates the silkiest sauce, low fat can separate and become grainy
• 2 tablespoons Dijon mustard: This is the flavor backbone so use a quality brand you enjoy
• 150 ml vegetable broth: Use a low sodium brand so you can control the seasoning
• 2 tablespoons butter: Unsalted gives you complete control over the final flavor
• 1 teaspoon lemon juice: Fresh squeezed adds brightness that balances the creaminess
• Salt and pepper: Freshly ground black pepper makes a noticeable difference

Instructions

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Blanch the Brussels sprouts:

Bring a large pot of salted water to a rolling boil, add the cleaned sprouts, and cook for five to seven minutes until they're just tender when pierced with a knife but still offer some resistance. Drain immediately and set aside.

Sauté the aromatics:

Melt the butter in a large skillet over medium heat, add the chopped onion, and cook for three to four minutes until translucent and fragrant. Stir in the minced garlic and cook for just one minute until you catch its aroma.

Create the sauce base:

Reduce the heat to low and stir in the cream cheese and Dijon mustard, mixing constantly until smooth and fully incorporated. The mixture should look glossy and uniform.

Add the broth:

Gradually pour in the vegetable broth while stirring continuously to prevent lumps from forming. Keep stirring until the sauce is creamy, smooth, and coats the back of your spoon.

Season to perfection:

Add the lemon juice and season with salt and pepper, tasting as you go and adjusting until the flavors sing. The lemon should brighten without overpowering.

Combine and serve:

Add the cooked Brussels sprouts to the skillet and gently toss to coat each piece evenly in sauce. Let everything heat through for two to three minutes, then transfer to a serving dish and scatter fresh parsley on top.

Pin It

This recipe became my go-to comfort food during a particularly cold February when my heating broke and I needed something warm and substantial to look forward to. There's something deeply satisfying about how the creamy sauce transforms those humble little cabbages into something that feels like a proper hug in a bowl.

Make It Your Own

Sometimes I'll add a handful of crispy bacon pieces right at the end if I'm serving meat eaters, and the salty crunch plays beautifully with the creamy sauce. You could also stir in some grated gruyère or parmesan if you want to take the richness even further.

Getting Ahead

The sauce can be made a day ahead and stored in the refrigerator, though you'll need to whisk it gently while reheating because it may separate slightly. The Brussels sprouts are best blanched fresh, but you can trim and clean them up to two days in advance.

Serving Suggestions

This works beautifully alongside roasted pork, chicken, or as part of a vegetarian spread with crusty bread. A crisp white wine like a dry riesling cuts through the creaminess perfectly. Try it with roasted potatoes or simply enjoy it on its own as a light main course.

• Leftovers reheat surprisingly well in the microwave, though the sauce may need a splash of broth to loosen
• If the sauce looks too thick after reheating, whisk in a teaspoon of warm water at a time
• Extra sauce makes an incredible dip for roasted vegetables or as a spread for sandwiches the next day

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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There's something so satisfying about turning a vegetable that so many people claim to hate into something that disappears from the serving dish within minutes. That's the magic of a really good sauce.

Recipe FAQs

→ How should I prepare the Brussels sprouts for this dish?

You'll need to clean and trim the Brussels sprouts before boiling them in salted water for 5-7 minutes. This ensures they are tender but still retain a slight firmness.

→ Can I prepare this dish in advance?

Yes, this dish can be made ahead of time and reheated, making it ideal for meal prepping or entertaining. Gently reheat on the stovetop or in the microwave.

→ What are some good serving suggestions for these creamy Brussels sprouts?

They are delicious as a side dish for roasted meats, like chicken or pork, or can be enjoyed as a standalone vegetarian main course.

→ What kind of Dijon mustard should I use for the sauce?

A classic, smooth Dijon mustard works best to create the silky texture and distinct flavor of the sauce. Avoid grainy mustards for this preparation if you desire a uniform consistency.

→ Are there any variations to spice up the flavor?

Absolutely! For a little extra heat, consider adding a pinch of cayenne pepper to the sauce along with the other seasonings.