Brussels sprouts are a quintessential side dish that brings warmth and flavor to the holiday table. Their slightly bitter yet nutty taste pairs perfectly with a rich, creamy sauce, making them a must-have every year. This recipe for Brussels sprouts in cream cheese mustard sauce elevates the classic vegetable with a decadent, tangy sauce that’s easy to prepare but impressive in taste. Whether you’re serving these sprouts at a festive gathering or as part of a weeknight dinner, this dish is guaranteed to be a crowd-pleaser.
The use of mustard adds a gentle spice that cuts through the richness of the cream cheese, while the garlic and onion provide depth and savoriness. This recipe is simple to follow and requires just a handful of ingredients, making it an effortless yet gourmet side dish for any occasion.
Ingredients
- 120 ml (½ cup) broth (chicken or vegetable)
- 1 garlic clove, minced
- 500 g (1.1 lbs) Brussels sprouts
- 1 medium onion, chopped
- 200 g (7 oz) cream cheese
- 1 heaped tsp mustard (Dijon or yellow)
- 1-2 tsp cornflour (optional, for thickening)
- Salt and pepper, to taste
- Grated nutmeg, to taste
- 1 tbsp oil (for frying)
Step-by-Step Instructions
1. Prepare the Brussels Sprouts
Start by thoroughly cleaning the Brussels sprouts. Trim the ends and remove any outer leaves that look wilted or yellow. Bring a pot of salted water to a boil, then add the Brussels sprouts. Boil them for about 8-10 minutes, or until they are tender but still firm to the bite. Once cooked, drain the sprouts and set them aside.
2. Sauté the Aromatics
While the Brussels sprouts are boiling, peel and finely chop the onion and garlic. Heat 1 tablespoon of oil in a large pan over medium heat. Once the oil is hot, add the chopped onion and garlic. Sauté them until they turn golden and crispy, which should take about 5 minutes. Stir frequently to prevent burning and ensure even cooking.
3. Create the Cream Cheese and Mustard Sauce
Once the onions and garlic are cooked, deglaze the pan by adding 120 ml (½ cup) of broth. Stir well, scraping up any browned bits from the bottom of the pan for added flavor. Lower the heat to medium-low, then add the cream cheese and mustard to the pan. Stir continuously until the cream cheese has melted and the sauce becomes smooth and creamy.
4. Combine Brussels Sprouts with Sauce
Add the drained Brussels sprouts to the pan with the sauce. Gently toss the sprouts to ensure they are fully coated in the cream cheese and mustard sauce. If the sauce seems too thin, mix 1-2 teaspoons of cornflour with a little water to make a slurry, then slowly stir it into the sauce until it reaches your desired consistency.
5. Season to Perfection
Now it’s time to bring everything together with seasoning. Add salt and pepper to taste, keeping in mind that the broth and mustard already add a fair amount of saltiness. Finally, sprinkle in some freshly grated nutmeg for a warm, aromatic touch. The nutmeg enhances the creaminess of the sauce and adds a subtle complexity to the dish.
6. Serve and Enjoy
Once the Brussels sprouts are fully coated and the sauce has thickened, your dish is ready to serve. Transfer the creamy Brussels sprouts to a serving dish and garnish with a pinch of freshly ground pepper or extra nutmeg if desired. This dish pairs beautifully with roasted meats, especially during the holiday season, but it can also be a delightful vegetarian main course.
Nutritional Information (per serving)
- Calories: 230 kcal
- Fat: 18 g
- Carbohydrates: 11 g
- Protein: 6 g
- Fiber: 4 g
- Sodium: 380 mg
- Servings: 4
This creamy Brussels sprouts recipe combines classic comfort with a modern twist, thanks to the addition of mustard and cream cheese. It’s the perfect accompaniment to a festive feast, delivering rich flavors and a velvety texture. Don’t forget, this dish can easily be made ahead of time, giving you one less thing to worry about during busy holiday preparations!
