Brussels Sprouts Cream Cheese Sauce (Printable version)

Tender Brussels sprouts meet a rich, creamy Dijon mustard sauce, enhanced with onion, garlic, and a bright lemon finish. Aromatic and flavorful.

# What you need:

→ Vegetables

01 - 1.3 pounds 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 ounces cream cheese
06 - 2 tablespoons Dijon mustard
07 - 2/3 cup vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon lemon juice
10 - Salt and pepper to taste

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add the cleaned and trimmed Brussels sprouts and cook for 5–7 minutes, until just tender but still firm. Drain and set aside.
02 - In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and sauté for 1 minute until fragrant.
03 - Reduce the heat to low. Stir in the cream cheese and Dijon mustard, mixing until smooth and combined. Gradually pour in the vegetable broth, stirring continuously, until the sauce is creamy and homogeneous.
04 - Season with salt, pepper, and lemon juice. Stir well to combine. Add the cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2–3 minutes.
05 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The sauce creates this incredible velvety coating that clings to every sprout, turning ordinary vegetables into something you actually crave
  • It comes together in under thirty minutes but tastes like something that simmered all afternoon
  • Even people who swear they hate Brussels sprouts will change their minds after one bite
02 -
  • Overcooking the sprouts during the blanching step is the quickest way to ruin this dish, so test them early and often
  • If the sauce seems too thick, add another splash of broth rather than water to maintain the flavor depth
  • The sauce will continue to thicken as it sits off the heat, so remove it from the stove while it still looks slightly looser than you want
03 -
  • Grate a little fresh nutmeg into the sauce right at the end, it's subtle but people will ask what that special flavor is
  • Use a microplane to zest half a lemon into the sauce along with the juice for even more brightness
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