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My kitchen smells like pure winter coziness today: Brussels sprouts in a smooth cream cheese mustard sauce! This dish is my top secret weapon when it comes to turning this winter veggie into a real flavor experience. The mix of tangy mustard with creamy cheese just turns anyone into a Brussels sprouts fan.
What makes it extra special
What I really dig about this dish isn't just how good it tastes, but all the healthy stuff packed in too. The sprouts are loaded with vitamins and the sauce makes them truly enjoyable. We serve it as a side or a standalone meal and it wows everyone every time.
Ingredients you'll need
For my take, I use 500g fresh Brussels sprouts, cut in half. The sauce comes together with 200g cream cheese, 2-3 tablespoons mustard, and a bit of veggie broth. An onion and garlic create the flavorful base. Add some olive oil or butter and fresh herbs to finish it off perfectly.
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Foolproof preparation
First I quickly blanch the Brussels sprouts in salty water, about 5 minutes until they're tender-crisp. In a big skillet, I cook onions and garlic until they're golden brown. The velvety sauce forms when I mix cream cheese, mustard, and broth, all stirred together nicely. Then the sprouts go into the sauce and soak up flavors for 5-7 minutes. Topped with fresh herbs, it's simply amazing.
My favorite twists
I love trying new things in my kitchen. Sometimes I throw in carrots or broccoli for extra color. A bit of parmesan in the sauce makes it even creamier. Using different mustards like Dijon or honey mustard gives the dish completely new flavor notes.
My best advice
Don't blanch the Brussels sprouts too long if you want them nice and crunchy. Don't cook the sauce forever or it'll lose its creaminess. I sometimes blend it beforehand for an extra smooth texture. Fresh herbs on top really make it pop.
Keeping it fresh
Stored in an airtight container, these Brussels sprouts stay good in the fridge for two days. When reheated, they taste almost like freshly made. Sometimes I turn leftovers into a casserole topped with mashed potatoes and cheese – it's just delicious.
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Perfect pairings
We love having these Brussels sprouts alongside roasted chicken or pork tenderloin. They also shine with crispy baguette or fried potatoes. On lighter days, I'll add a fresh green salad on the side.
Why Brussels sprouts rock
This often unpopular winter veggie has become a real favorite in my home. They're so versatile and healthy that I'm always finding new ways to cook them. This dish shows just how tasty they can be when you know what you're doing.
Tasty and nutritious
What I really value about Brussels sprouts: they're packed with vitamin C, fiber, and great nutrients. With the creamy sauce, they become a balanced meal that not only tastes good but is good for you too.
For veggie skeptics
For my doubtful guests, I sometimes chop the Brussels sprouts small or blend them into the sauce. This makes the flavors milder and more harmonious. It's a great way to introduce kids to this awesome vegetable.
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Beyond everyday meals
These Brussels sprouts shine at special occasions too. Whether it's a fancy dinner or a buffet spread, the creamy sauce and juicy veggies impress everyone. It's a winter dish that makes a statement.
Frequently Asked Questions
- → Why blanch brussels sprouts?
Blanching keeps brussels sprouts soft and bright green, plus it means less time cooking them in the sauce. They hang onto their nutrients, too.
- → Which mustard's best for this?
Medium-spicy mustard works well for great flavor. Like it hot or sweet? You can swap it for spicy or mild mustard if you want.
- → Can I make it ahead?
Yep, it reheats so well. If the sauce thickens too much, just add a splash of broth when you warm it up.