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
Scale
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.
