If you have been on the lookout for a dish that transforms humble Brussels sprouts into a creamy, tangy delight, you are in for a treat with this Brussels Sprouts with Cream Cheese Mustard Sauce Recipe. It’s the perfect marriage of tender sprouts and a luscious sauce that’s rich with velvety cream cheese and a bright kick of Dijon mustard. This recipe balances flavors and textures so beautifully that even the skeptics of Brussels sprouts might find themselves asking for seconds. Whether as a side for a cozy dinner or a star on your table, this dish is guaranteed to impress and satisfy.
Ingredients You’ll Need
Simple ingredients often make the most memorable meals, and this recipe is no exception. Each component plays a crucial role in building layers of flavor, enhancing texture, and creating a visually appealing dish that’s as delightful to the eyes as it is to the palate.
- 1.3 pounds Brussels sprouts, cleaned and trimmed: Fresh sprouts provide the essential vegetable base with a natural sweetness and crunch.
- 1 small onion, finely chopped: Adds a subtle sweetness and depth when sautéed.
- 1 garlic clove, minced: Gives a fragrant punch that wakes up the entire dish.
- Fresh chopped parsley, for garnish: Offers a fresh, herbal note and a pop of color.
- 5.3 ounces cream cheese: Creates the creamy, luxurious texture of the sauce.
- 2 tablespoons Dijon mustard: Provides a sharp, tangy contrast that elevates the flavors.
- 2/3 cup vegetable broth: Lightens and smooths the sauce without overpowering it.
- 2 tablespoons butter: Adds richness and helps to sauté the aromatics.
- 1 teaspoon lemon juice: Brings a bright, acidic balance to the creamy sauce.
- Salt and pepper to taste: Essential seasonings that enhance all the other flavors.
How to Make Brussels Sprouts with Cream Cheese Mustard Sauce Recipe
Step 1: Blanch the Brussels Sprouts
Start by bringing a large pot of salted water to a boil. Adding the cleaned and trimmed Brussels sprouts to the boiling water, cook them for about 5 to 7 minutes until they are just tender but still maintain a pleasing firmness. This blanching step is key to ensuring that your sprouts have the perfect texture—not mushy but not too raw either. Once cooked, drain the sprouts and set them aside to prepare the sauce.
Step 2: Sauté Aromatics for Flavor
In a large skillet, melt the butter over medium heat. Toss in the finely chopped onion and sauté for 3 to 4 minutes until translucent and softened, releasing a sweet aroma. Then add the minced garlic, cooking for an additional minute until fragrant. This sautéing step builds the foundation of the sauce’s savory flavor, making it irresistible.
Step 3: Prepare the Sauce Base
Lower the heat to keep things gentle, and stir in the cream cheese along with the Dijon mustard. Combining these ingredients until smooth creates the core of the sauce—a rich, tangy mixture that will coat the Brussel sprouts beautifully.
Step 4: Create the Creamy Mustard Sauce
Gradually pour in the vegetable broth while stirring continuously. This slow addition ensures the sauce becomes creamy and perfectly smooth without lumps. Season with salt, pepper, and a splash of lemon juice; the lemon’s bright acidity cuts through the richness, balancing the sauce. Stir everything to combine thoroughly.
Step 5: Combine and Warm Through
Add the blanched Brussels sprouts to the skillet and gently toss them in the creamy mustard sauce, making sure each sprout gets a delicious coating. Heat for 2 to 3 minutes until everything is warmed through and the flavors meld perfectly. Transfer to a serving dish ready for the final touch.
How to Serve Brussels Sprouts with Cream Cheese Mustard Sauce Recipe
Garnishes
To finish your dish, sprinkle freshly chopped parsley over the top. The parsley doesn’t just add a splash of vibrant green; it also contributes a fresh herbal brightness that contrasts the smooth, creamy sauce beautifully, enhancing the dish’s overall appeal and freshness.
Side Dishes
This Brussels Sprouts with Cream Cheese Mustard Sauce Recipe works wonderfully alongside roasted chicken or grilled pork, offering a flavorful vegetable component that complements richer proteins. Pair it with a light grain like quinoa or a buttery mashed potato for a complete, comforting meal.
Creative Ways to Present
For a modern twist, serve these Brussels sprouts as a warm salad on a bed of baby greens with toasted almonds for crunch. Or for a festive touch, plate them in an elegant shallow bowl with a drizzle of extra mustard sauce and a sprinkle of crispy bacon bits to elevate the texture contrast.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Brussels Sprouts with Cream Cheese Mustard Sauce Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, allowing you to enjoy this tasty dish even on busy days when cooking from scratch isn’t an option.
Freezing
While Brussels sprouts don’t always freeze perfectly due to their texture, this recipe can be frozen if necessary. Store in a freezer-safe container and consume within 2 months for the best flavor. To preserve texture, thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat leftovers on the stovetop over low heat, stirring occasionally to prevent the creamy sauce from separating. Adding a splash of vegetable broth can help restore the sauce’s silky consistency. Avoid microwaving on high to keep the texture intact and flavors fresh.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Yes, you can use frozen Brussels sprouts if fresh ones are not available. Thaw them thoroughly and pat dry to avoid excess water in the sauce. Keep in mind that fresh sprouts will provide the best texture and flavor.
Is there a substitute for cream cheese in this recipe?
You can substitute cream cheese with ricotta or mascarpone for a slightly different but equally creamy texture. Greek yogurt is another option if you want a tangier and lighter sauce, but add it at the end of cooking to prevent curdling.
How spicy is the Dijon mustard in the sauce?
Dijon mustard adds a gentle heat and tang without being overpowering. If you prefer a milder flavor, start with less and adjust to taste. For more kick, consider a whole grain mustard or even a dash of cayenne pepper.
Can I make this recipe vegan?
To make a vegan version, replace cream cheese with a plant-based alternative and use vegan butter along with vegetable broth. Ensure the mustard you use doesn’t contain honey, and the dish will still be delightful and creamy.
What is the best way to pick Brussels sprouts?
Look for firm, compact sprouts with bright green leaves and minimal yellowing. Smaller Brussels sprouts tend to be sweeter and more tender. Avoid any with black spots or wilted outer leaves for the freshest taste.
Final Thoughts
Making this Brussels Sprouts with Cream Cheese Mustard Sauce Recipe is like giving Brussels sprouts a glow-up that will make you fall in love with this veggie all over again. The creamy, tangy sauce complements the sprouts so perfectly, it’s hard to believe how simple the ingredients are. Trust me, once you try this recipe, it will become one of your favorite go-to sides for any dinner occasion. Don’t hesitate to whip it up and share the joy of rich, flavorful comfort food with friends and family!
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Brussels Sprouts with Cream Cheese Mustard Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and flavorful Brussels Sprouts recipe features tender blanched Brussels sprouts coated in a rich cream cheese and Dijon mustard sauce. Enhanced with sautéed onions and garlic, and garnished with fresh parsley, it makes a perfect side dish for any meal, ready in just 30 minutes.
Ingredients
Vegetables
- 1.3 pounds Brussels sprouts, cleaned and trimmed
- 1 small onion, finely chopped
- 1 garlic clove, minced
- Fresh chopped parsley, for garnish
Dairy & Condiments
- 5.3 ounces cream cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons butter
Liquids & Seasonings
- 2/3 cup vegetable broth
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Blanch Brussels Sprouts: 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 the sprouts and set them aside to prepare for the sauce.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until it becomes translucent. Then add the minced garlic and cook for an additional 1 minute until fragrant, creating a flavorful base.
- Prepare Sauce Base: Lower the heat to low. Stir in the cream cheese and Dijon mustard into the skillet, mixing thoroughly until the mixture becomes smooth and fully combined, forming the creamy sauce base.
- Create Creamy Sauce: Slowly and gradually pour in the vegetable broth while stirring continuously to ensure the sauce turns creamy and homogeneous. Season the sauce with salt, pepper, and lemon juice, then stir well to blend all the flavors evenly.
- Combine and Serve: Add the blanched Brussels sprouts into the skillet and gently toss them to coat thoroughly with the creamy mustard sauce. Heat the mixture through for 2–3 minutes. Transfer the dish onto a serving plate and garnish with fresh chopped parsley before serving.
Notes
- Ensure not to overcook the Brussels sprouts during blanching to keep a firm texture.
- You can substitute vegetable broth with chicken broth if preferred.
- For a richer flavor, use full-fat cream cheese.
- Add a pinch of red pepper flakes for a slight kick if desired.
- This dish pairs well with roasted meats or can be served as a vegetarian main when paired with grains.
