Save to Pinterest The smell of Brussels sprouts cooking takes me straight to my friend Anna's tiny Berlin kitchen, where steam fogged up the windows and we drank white wine while stirring pots on her mismatched stove. She taught me that sprouts don't have to be bitter or overcooked, that a good mustard sauce can transform even the most skeptical eaters. Now whenever I make this, I can hear her laughing about how her grandmother would turn up her nose at cream cheese in traditional German cooking, then ask for seconds anyway.
Last winter I served this at a dinner party where two guests visibly grimaced when I announced the side dish. By the end of the meal, they were scraping the sauce out of the serving bowl with spoons. That moment when someone's face lights up with surprise because something unexpected turned out delicious, that's exactly why I keep cooking.
Ingredients
- 600 g Brussels sprouts: Look for tight, bright green heads with no yellowing leaves, and trim the stem end just enough to remove any dry bits while keeping the leaves intact
- 1 small onion: Finely chopped so it melts into the sauce rather than leaving identifiable chunks
- 1 garlic clove: Minced fresh because garlic powder just doesn't give you that same aromatic punch when it hits the butter
- Fresh chopped parsley: More than just garnish, this adds a bright herbal note that cuts through the rich sauce
- 150 g cream cheese: Full fat creates the silkiest sauce, and make sure it's softened to room temperature so it incorporates smoothly
- 2 tablespoons Dijon mustard: The kind with actual mustard seeds visible adds texture and a deeper, more complex flavor than smooth mustard
- 150 ml vegetable broth: Use a good quality broth you would drink on its own, because it directly impacts the final flavor
- 2 tablespoons butter: Unsalted gives you control over the seasoning, and real butter makes a noticeable difference in mouthfeel
- 1 teaspoon lemon juice: Fresh squeezed brightens the entire dish and balances the richness
- Salt and pepper: Add gradually and taste as you go since the broth and mustard already bring saltiness
Instructions
- Blanch the sprouts:
- Bring a large pot of salted water to a rolling boil and add the trimmed Brussels sprouts, cooking for 5 to 7 minutes until they're tender when pierced with a knife but still offer some resistance.
- Sauté the aromatics:
- Melt the butter in a large skillet over medium heat and cook the chopped onion for 3 to 4 minutes until it turns translucent and soft, then add the garlic for just 1 minute until fragrant.
- Build the sauce base:
- Reduce the heat to low and stir in the cream cheese and Dijon mustard, whisking until completely smooth and combined before gradually pouring in the broth while stirring constantly.
- Season and bring it together:
- Add the lemon juice and season with salt and pepper, then add the cooked sprouts to the skillet and toss gently to coat everything evenly in the sauce.
- Finish with fresh herbs:
- Transfer to a serving dish and scatter fresh chopped parsley across the top for color and a final burst of brightness.
Save to Pinterest This recipe became a staple in my house during those gray months when fresh produce feels uninspiring and comfort food is the only thing that sounds good. There's something about the combination of sharp mustard and creamy sauce that makes even a Tuesday dinner feel special.
Make It Your Own
Sometimes I'll add crispy fried shallots on top for extra texture, or swap in half Gouda cheese with the cream cheese for a smokier version. The sauce base is incredibly forgiving, it's really about learning what you like best and not being afraid to adjust.
What To Serve With It
This works beautifully alongside roasted chicken or pork where the sauce can mingle with the meat juices on the plate. For a vegetarian meal, serve it over polenta or with crusty bread to catch every drop of that incredible sauce.
Storage And Reheating
The flavors actually deepen overnight, making this an excellent candidate for meal prep. Store in an airtight container in the refrigerator for up to three days and reheat gently on the stove with a splash of broth to loosen the sauce.
- Never microwave this dish, the sauce separates and turns grainy
- If making ahead, undercook the sprouts by 1 minute since they'll continue cooking when reheated
- The sauce can be made separately up to two days in advance and kept refrigerated
Save to Pinterest There's real joy in transforming an often maligned vegetable into something that makes people lean in for seconds. This recipe proves that comfort food doesn't have to be complicated, just thoughtful and made with care.
Answers to Recipe Questions
- → How do I ensure my Brussels sprouts are tender but not mushy?
Blanch them in salted boiling water for just 5-7 minutes. They should be tender-crisp. Drain immediately to stop cooking and maintain their texture.
- → Can I substitute the Dijon mustard?
Dijon offers a unique, sharp tang crucial to this dish's flavor. While other mustards like whole grain could be used, they will alter the taste profile. Adjust quantity based on strength.
- → What can I serve this dish with?
This versatile dish is excellent as a vegetarian main. It also makes a splendid side for roasted meats such as chicken, pork, or beef, and pairs wonderfully with pan-seared fish.
- → How can I adjust the creaminess or thickness of the sauce?
For a thinner sauce, gradually add more vegetable broth until desired consistency is reached. For extra richness or thickness, you can gently melt in a bit more cream cheese or a touch of heavy cream.
- → Is it possible to prepare this dish in advance?
Yes, this dish holds up well. You can cook the Brussels sprouts and prepare the sauce separately, then combine and gently reheat over low heat just before serving. Ideal for meal prepping.
- → Are there any variations I can try?
For a touch of heat, add a pinch of cayenne pepper to the sauce. You can also sprinkle toasted breadcrumbs or crispy bacon bits over the top for added texture and flavor.