Brussels Sprouts Cream Cheese Mustard (Printer-friendly)

Crisp sprouts enveloped in silky cream cheese-mustard sauce with aromatics

# What You’ll Need:

→ Vegetables

01 - 21.2 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 - 5.3 oz cream cheese
06 - 2 tablespoons Dijon mustard
07 - 5 fl oz vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon lemon juice
10 - Salt and pepper to taste

# Directions:

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.
03 - Add the minced garlic and sauté for 1 minute until fragrant.
04 - Reduce the heat to low. Stir in the cream cheese and Dijon mustard, mixing until smooth and combined.
05 - Gradually pour in the vegetable broth, stirring continuously, until the sauce is creamy and homogeneous.
06 - Season with salt, pepper, and lemon juice. Stir well to combine.
07 - Add the cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2–3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.

# Expert Tips:

01 -
  • The sauce clings to every sprout like a warm, tangy hug, turning skeptics into believers.
  • It comes together in half an hour, but tastes like you labored over it for hours.
  • Leftovers reheat beautifully, and the sauce doubles as a sneaky spread for next day sandwiches.
02 -
  • Do not skip the lemon juice, it cuts the richness and makes the whole dish sing instead of sitting heavy.
  • If your sauce breaks or looks grainy, whisk in a tablespoon of warm broth off the heat until it comes back together.
  • Taste your broth before adding it, some brands are very salty and will throw off your seasoning at the end.
03 -
  • Always taste your sauce before adding the sprouts, it should be bold because the vegetables will mellow it out.
  • Use a skillet large enough to toss the sprouts without crowding, or the sauce won't coat evenly.
  • If you have leftover sauce, thin it with a little milk and use it as a dip for roasted vegetables or crusty bread.
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