1. What is the best way to cook Brussels sprouts?

Roasting or sautéing Brussels sprouts are the most effective methods. Roasting brings out their natural sweetness, while sautéing adds a crispy exterior. Both methods retain their texture and flavor when paired with the creamy mustard sauce.

2. Can the sauce be prepared in advance?

Yes, the cream cheese mustard sauce can be made up to 3 days ahead. Store it in an airtight container in the fridge and reheat it gently on the stovetop. Add a splash of cream during reheating to maintain its smooth texture.

3. What pairs well with this recipe?

This dish pairs wonderfully with roasted poultry, grilled fish, or even a hearty grain like quinoa. For a full meal, consider serving it alongside crusty bread and a fresh side salad.

4. How do I store leftovers?

Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat gently on low heat, stirring occasionally to prevent the sauce from separating.

5. Can frozen Brussels sprouts be used?

Absolutely. If you’re using frozen sprouts, ensure they are thawed and patted dry before cooking. This prevents excess moisture from diluting the sauce.

6. Is there a way to lighten the dish?

Yes, for a lighter version, use Greek yogurt instead of cream cheese and replace heavy cream with unsweetened almond milk. These swaps create a healthier alternative without compromising much on flavor.

Brussels Sprouts Recipe: Creamy Mustard Sauce Delight

Description

Transform Brussels sprouts into a dish that steals the show with this creamy, tangy recipe. Brussels sprouts in cream cheese mustard sauce combine the earthy flavor of these mini cabbages with the velvety richness of a mustard-infused cream cheese sauce. Perfect as a comforting side dish or a light main course, this recipe is indulgent, versatile, and irresistibly delicious. Even Brussels sprout skeptics will come back for seconds!

Ingredients

Scale

500g Brussels sprouts, halved
200g full-fat cream cheese
2 tbsp Dijon mustard
100ml heavy cream (or half-and-half for a lighter option)
1 tbsp unsalted butter
2 garlic cloves, minced
Salt and pepper, to taste

Instructions

Prepare the Brussels Sprouts:
- Wash the Brussels sprouts thoroughly. Trim the ends and remove any damaged outer leaves. Halve them lengthwise.
- Heat 1 tbsp butter in a large skillet over medium-high heat. Place the sprouts cut-side down and sauté for 6–8 minutes until golden brown. Flip and cook for an additional 4 minutes until tender-crisp. Remove from skillet and set aside.
Make the Sauce:
- In the same skillet, melt 1 tbsp butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Lower the heat and stir in the cream cheese, letting it melt gradually while whisking for a smooth consistency. Slowly pour in the heavy cream, whisking until the sauce is velvety.
- Stir in the Dijon mustard and season with salt and pepper to taste. Adjust mustard quantity for a milder or bolder flavor, as preferred.
Combine and Finish:
- Return the cooked Brussels sprouts to the skillet and toss gently to coat them in the sauce. Let them simmer for 2–3 minutes on low heat, allowing the flavors to meld.
- Optional: Sprinkle with freshly grated Parmesan cheese or toasted pine nuts for added texture and flavor.
Serve:
- Serve warm as a side dish with grilled chicken or roasted salmon, or enjoy as a light vegetarian main course.

Notes

For roasted Brussels sprouts, toss them with olive oil, salt, and pepper, and bake at 425°F (220°C) for 20 minutes before adding to the sauce.
Add crispy bacon bits, caramelized onions, or a pinch of red pepper flakes for extra flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of cream to maintain the sauce’s texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 230 kcal
Fat: 18g
Carbohydrates: 11g
Protein: 6g

Keywords: Brussels sprouts recipe, Cream cheese mustard sauce, Creamy Brussels sprouts,Easy side dish recipes, Brussels sprouts with sauce