Pin it I never thought much of Brussels sprouts until a rainy November evening when I watched my neighbor toss them into a skillet with butter and cream cheese. The smell drifting through her kitchen window stopped me mid-step on the sidewalk. She waved me in, handed me a fork, and I tasted something I didn't know was possible: creamy, tangy, and still green and alive. That night changed how I saw this misunderstood vegetable.
I made this for my brother's birthday dinner last year, mostly because he claimed Brussels sprouts tasted like tiny cabbages soaked in regret. He went quiet after the first bite, then asked if there was more in the kitchen. By the end of the night, he'd written down the recipe on a napkin. That napkin is still pinned to his fridge.
Ingredients
- Brussels sprouts (600 g, cleaned and trimmed): Choose firm, bright green sprouts with tight leaves, and trim the stems just enough to remove the dry end without losing too many outer leaves.
- Onion (1 small, finely chopped): A small onion adds sweetness without overpowering the sauce, and chopping it finely helps it melt into the butter.
- Garlic (1 clove, minced): Fresh garlic blooms in the butter and fills the kitchen with a smell that makes everyone wander in asking what's cooking.
- Fresh chopped parsley (for garnish): This isn't just decoration, it adds a clean, grassy note that cuts through the richness right before serving.
- Cream cheese (150 g): The base of the sauce, it melts into something velvety and clings to every surface of the sprouts.
- Dijon mustard (2 tablespoons): Sharp and tangy, it keeps the sauce from feeling one-note and adds a gentle heat.
- Vegetable broth (150 ml): This loosens the cream cheese into a pourable sauce and adds a savory backbone.
- Butter (2 tablespoons): The foundation for sauteing the onion and garlic, and it brings everything together with a hint of richness.
- Lemon juice (1 teaspoon): Just a splash brightens the whole dish and lifts the creaminess without making it taste citrusy.
- Salt and pepper (to taste): Season generously, tasting as you go, because the sprouts and sauce both need a confident hand.
Instructions
- Boil the Brussels sprouts:
- Bring a large pot of salted water to a rolling boil, then add the cleaned and trimmed sprouts. Cook them for 5 to 7 minutes until just tender but still firm enough to hold their shape, then drain them in a colander and set aside.
- Saute the onion:
- Melt the butter in a large skillet over medium heat, letting it foam gently. Add the chopped onion and saute for 3 to 4 minutes, stirring occasionally, until it turns soft and translucent.
- Add the garlic:
- Toss in the minced garlic and saute for about 1 minute, stirring constantly so it doesn't brown. You'll know it's ready when the smell fills the room.
- Make the sauce base:
- Lower the heat and stir in the cream cheese and Dijon mustard, mixing with a wooden spoon until smooth and fully combined. The sauce will look thick at first, but that's exactly what you want.
- Add the broth:
- Slowly pour in the vegetable broth, stirring continuously as the sauce loosens and becomes creamy. Keep stirring until it's homogeneous and glossy.
- Season the sauce:
- Add salt, pepper, and lemon juice, then stir well and taste. Adjust the seasoning if needed, trusting your palate over the measurements.
- Combine with Brussels sprouts:
- Add the cooked Brussels sprouts to the skillet and gently toss them in the sauce, making sure each one is coated. Let everything heat through for 2 to 3 minutes, stirring occasionally.
- Garnish and serve:
- Transfer the sprouts to a serving dish and scatter fresh chopped parsley over the top. Serve immediately while the sauce is still glossy and warm.
Pin it The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed and told them it took less than half an hour, and they didn't believe me until I walked them through it the following week in my kitchen. Now it's the dish I'm asked to bring every time, and I never mind because I know it'll disappear first.
Serving Suggestions
This works beautifully alongside roasted chicken, pork chops, or a simple grilled steak where the creamy sauce complements the charred flavors. I've also served it as a vegetarian main with crusty bread and a green salad, and no one left the table hungry. If you're hosting, plate it in a shallow bowl so the sauce pools at the bottom and people can soak it up with every bite.
Make Ahead and Storage
You can cook the Brussels sprouts and make the sauce a few hours ahead, then store them separately in the fridge until you're ready to reheat and combine. When reheating, add a splash of broth or water to loosen the sauce, and warm everything gently over low heat to avoid breaking the cream cheese. Leftovers keep well for up to three days, and I've even eaten them cold straight from the fridge as a quick lunch.
Variations and Swaps
If you want a bit of heat, stir in a pinch of cayenne pepper or red pepper flakes when you add the mustard. For a nuttier flavor, toast some chopped walnuts or pecans in a dry pan and sprinkle them on top before serving. You can also swap the Dijon for whole grain mustard if you like a little texture, or use half and half instead of broth for an even richer sauce.
- Add crispy bacon bits for a smoky, savory crunch that plays beautifully with the creamy sauce.
- Stir in a handful of grated Parmesan or Gruyere at the end for extra depth and a hint of sharpness.
- Use Greek yogurt in place of half the cream cheese for a tangier, lighter version that still coats the sprouts perfectly.
Pin it This recipe taught me that Brussels sprouts don't need to be roasted to be loved, sometimes all they need is a little butter, a good sauce, and someone willing to give them a second chance. I hope your kitchen smells as good as mine does when this comes together.
Recipe FAQs
- → Can I make Brussels sprouts in cream cheese sauce ahead?
Yes, prepare the dish up to 24 hours in advance and reheat gently over low heat, adding a splash of broth if the sauce thickens too much.
- → What can I use instead of cream cheese?
Greek yogurt or crème fraîche work well as lighter alternatives, though they'll produce a slightly tangier sauce.
- → How do I prevent Brussels sprouts from becoming mushy?
Boil for just 5-7 minutes until fork-tender but firm, and immediately drain. They'll finish cooking when tossed in the warm sauce.
- → Can I use frozen Brussels sprouts?
Fresh sprouts work best for texture, but thawed frozen ones can be used. Reduce boiling time to 3-4 minutes since they're already partially cooked.
- → Is this dish suitable for meal prep?
Absolutely. Portion into airtight containers and refrigerate for 3-4 days. Reheat on the stovetet or microwave, adding broth to loosen the sauce.
- → What proteins pair well with this side?
Roasted chicken, pork loin, or German sausages complement the creamy tanginess beautifully. It also stands alone as a hearty vegetarian main.