Brussels Sprouts Cream Cheese Mustard

I was standing at the stove on a Tuesday evening, staring at a bag of Brussels sprouts I'd bought on impulse, when my neighbor knocked with a jar of homemade Dijon mustard. We got talking about what to make, and she mentioned her grandmother's trick of using cream cheese to mellow sharp flavors. Twenty minutes later, we were both sitting at my kitchen table, forks in hand, stunned at how something so simple could taste this luxurious. That night taught me that the best recipes often come from spontaneous conversations and a willingness to experiment.

The first time I served this to my family, my brother, who once declared Brussels sprouts inedible, went back for thirds. He stood by the stove scraping the skillet with a piece of bread, muttering something about how cream cheese fixes everything. My mom just laughed and asked me to write down the recipe on the spot. It became our go to whenever we needed something comforting but impressive enough for company.

Ingredients

• Brussels sprouts (600 g, cleaned and trimmed): Choose firm, bright green sprouts and trim the stems flush so they cook evenly without falling apart.
• Small onion (finely chopped): The base of the sauce, it melts into sweetness and adds body without overpowering the mustard.
• Garlic clove (minced): One clove is enough to perfume the sauce, any more and it fights with the Dijon.
• Fresh chopped parsley: A handful at the end brings color and a hint of brightness that cuts through the richness.
• Cream cheese (150 g): This is what makes the sauce cling and turn silky, use full fat for the best texture.
• Dijon mustard (2 tablespoons): Sharp and tangy, it balances the cream cheese and gives the dish its personality.
• Vegetable broth (150 ml): Thins the sauce to the perfect consistency, taste it first to avoid oversalting later.
• Butter (2 tablespoons): Starts everything off with a nutty, golden foundation that coats the onions beautifully.
• Lemon juice (1 teaspoon): A small splash at the end wakes up all the flavors and keeps the sauce from feeling heavy.
• Salt and pepper: Season boldly, the sprouts need it, and the sauce will carry it through every bite.

Instructions

Blanch the sprouts:

Boil them in salted water for 5 to 7 minutes until just tender with a slight bite, then drain immediately. Overcooking turns them mushy, so pull them when a knife slides in with gentle resistance.

Sauté the aromatics:

Melt butter in a large skillet over medium heat, add the onion, and cook for 3 to 4 minutes until soft and translucent. Toss in the garlic and stir for a minute until the kitchen smells like heaven.

Build the sauce:

Lower the heat and stir in the cream cheese and Dijon mustard, mixing until smooth and glossy. Slowly pour in the vegetable broth, stirring constantly, until the sauce thickens into a creamy, pourable consistency.

Season and finish:

Add salt, pepper, and lemon juice, tasting as you go. Fold in the cooked Brussels sprouts, toss gently to coat, and let them warm through for 2 to 3 minutes before transferring to a serving dish and scattering parsley over the top.

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One winter evening, I made this for a potluck and watched a friend who claimed to hate Brussels sprouts quietly return to the dish three times. Later, she texted me asking for the recipe, admitting she'd been wrong about sprouts her whole life. That moment reminded me how a little cream cheese and the right technique can rewrite someone's relationship with a vegetable.

Serving Suggestions

This dish shines alongside roasted chicken, pork chops, or a simple grilled steak, but I've also eaten it as a main with crusty bread and a green salad. The sauce is rich enough to make it feel like a complete meal, especially when you spoon extra over rice or mashed potatoes. For a vegetarian dinner party, serve it with roasted root vegetables and a glass of something crisp and cold.

Make Ahead and Storage

You can blanch the sprouts and prep the sauce base a day ahead, then combine and reheat everything in a skillet when you're ready to serve. Leftovers keep in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the sauce. I've even spread cold leftovers on toast for breakfast, and it worked better than it had any right to.

Variations and Twists

If you want a bit of heat, stir in a pinch of cayenne or red pepper flakes when you add the mustard. Swap the parsley for fresh dill or chives if you're feeling fancy, or fold in crispy bacon bits at the end for a smoky, indulgent version. I've also used Greek yogurt instead of cream cheese when I wanted something lighter, and it still turned out creamy and tangy.

• Try adding toasted walnuts or almonds for crunch and a nutty depth.
• A handful of grated Parmesan stirred in at the end makes it even more luxurious.
• For a vegan version, use cashew cream and plant based butter, it holds up surprisingly well.

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This recipe has become my secret weapon for converting Brussels sprouts doubters and impressing guests without breaking a sweat. I hope it brings as much warmth and surprise to your table as it has to mine.

Recipe FAQs

→ How do I prevent Brussels sprouts from becoming mushy?

Boil the sprouts just 5–7 minutes until they're tender but still offer slight resistance when pierced. Immediately drain them to halt the cooking process. The final gentle toss in sauce warms them through without continued boiling.

→ Can I use frozen Brussels sprouts instead of fresh?

Frozen sprouts work, though fresh delivers superior texture. If using frozen, thaw and pat them thoroughly dry before boiling. Reduce initial cook time by 1–2 minutes since they're already partially softened during freezing.

→ What can substitute for Dijon mustard in the sauce?

Whole grain mustard adds lovely texture and similar heat. Stone-ground mustard works beautifully, too. For milder flavor, use half yellow mustard combined with half Dijon. Avoid plain yellow mustard alone—it lacks complexity.

→ How long will leftovers keep in the refrigerator?

Store in an airtight container for up to 3 days. The sauce may thicken when chilled—reheat gently with a splash of vegetable broth or water to restore consistency. Avoid microwaving at high power, which can separate the sauce.

→ Can I make this dish ahead for entertaining?

Absolutely. Prepare completely up to 24 hours ahead and refrigerate. Reheat slowly over low heat, stirring frequently and adding a tablespoon of broth if needed. The flavors actually meld and improve after resting together.

→ Is this suitable for a ketogenic diet?

Yes—Brussels sprouts are naturally low-carb, and the cream cheese-mustard sauce contains minimal carbohydrates. Each serving delivers roughly 20 grams of total carbs, with most coming from the sprouts themselves. Perfect for keto or low-carb lifestyles.