Creamy Brussels Sprouts in Mustard Sauce: A Game-Changing Side Dish

I’ve transformed the often-maligned Brussels sprouts into a luxurious, creamy dish that converts even the strongest skeptics. This recipe elevates humble Brussels sprouts with a rich, tangy mustard cream sauce that perfectly complements their natural flavors.

Why This Recipe Works

The secret to this dish lies in the perfect balance between the sharp mustard, creamy cheese, and subtle nutmeg, creating a sauce that transforms Brussels sprouts into a gourmet side dish. The preparation method ensures the sprouts maintain their texture while absorbing the flavorful sauce.

Ingredients

For the Brussels Sprouts:

• 500g Brussels sprouts
• Salt for cooking water

For the Sauce:

• 200g cream cheese
• 120ml broth (vegetable or chicken)
• 1 medium onion
• 1 garlic clove
• 1 heaped teaspoon mustard
• Cornstarch (as needed for thickening)

Seasonings:

• Salt to taste
• Freshly ground black pepper
• Fresh nutmeg for grating
• Olive oil for sautéing

Detailed Instructions

Preparing the Brussels Sprouts

1. Clean the Brussels sprouts:

• Remove any yellowed outer leaves
• Trim the stems
• Cut a small ‘X’ in the base of each sprout
• Rinse thoroughly

1. Cook the sprouts:

• Bring a large pot of salted water to boil
• Add prepared Brussels sprouts
• Cook for 8-10 minutes until tender-crisp
• Test with a fork – they should be firm but penetrable

Creating the Sauce

1. Prepare the aromatics:

• Finely dice the onion
• Mince the garlic clove

1. Start the sauce base:

• Heat olive oil in a large skillet over medium heat
• Add diced onion and minced garlic
• Sauté until golden and fragrant (3-4 minutes)

1. Build the sauce:

• Pour in the broth
• Bring to a gentle simmer
• Add cream cheese in chunks
• Stir constantly until cheese melts completely
• Add mustard and stir to incorporate

1. Finish the sauce:

• If needed, create a cornstarch slurry:
  • Mix 1 teaspoon cornstarch with 2 teaspoons cold water
  • Add gradually while stirring until desired thickness
• Season with:
  • Salt and pepper to taste
  • Freshly grated nutmeg

Final Assembly

1. Drain the cooked Brussels sprouts thoroughly.
2. Add them to the sauce:

• Gently fold into the cream sauce
• Allow to simmer for 2-3 minutes
• Ensure sprouts are evenly coated

Nutritional Information

Per serving (serves 4):

• Calories: 245
• Protein: 10g
• Fat: 18g
• Carbohydrates: 15g
• Fiber: 4g
• Sodium: 380mg

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Pro Tips for Success

• Don’t overcook the Brussels sprouts – they should retain some bite
• Grate nutmeg fresh for the best flavor
• Let cream cheese come to room temperature for smoother incorporation
• Use whole-grain mustard for extra texture and flavor
• Season gradually and taste as you go

Storage and Reheating

• Store leftovers in an airtight container
• Keeps in refrigerator for up to 3 days
• Reheat gently over low heat
• Add a splash of broth when reheating if sauce is too thick

Serving Suggestions

Serve this dish:

• As a holiday side dish
• Alongside roasted meats
• For a vegetarian main course
• At dinner parties
• With crusty bread to soak up the sauce

Variations

1. Cheese Options:

• Use half cream cheese, half Gruyère
• Add grated Parmesan for extra flavor
• Try with goat cheese for tanginess

1. Mustard Choices:

• Dijon for classic flavor
• Whole grain for texture
• Honey mustard for sweetness

1. Additional Add-ins:

• Crispy bacon bits
• Toasted pine nuts
• Fresh herbs like thyme or sage

This dish proves that Brussels sprouts can be the star of any meal when prepared with the right combination of flavors and techniques!