Description
A delightful creamy sauce made with Brussels sprouts, perfect as a side dish.
Ingredients
Scale
- 1.3 pounds Brussels sprouts, cleaned and trimmed
- 1 small onion, finely chopped
- 1 garlic clove, minced
- Fresh chopped parsley, for garnish
- 5.3 ounces cream cheese
- 2 tablespoons Dijon mustard
- 2/3 cup vegetable broth
- 2 tablespoons butter
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Blanch the Brussels Sprouts: Bring a large pot of salted water to a boil. Add the cleaned and trimmed Brussels sprouts and cook for 5–7 minutes, until just tender but still firm. Drain and set aside.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and sauté for 1 minute until fragrant.
- Prepare Cream Sauce: Reduce the heat to low. Stir in the cream cheese and Dijon mustard, mixing until smooth and combined. Gradually pour in the vegetable broth, stirring continuously, until the sauce is creamy and homogeneous.
- Season and Combine: Season with salt, pepper, and lemon juice. Stir well to combine. Add the cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2–3 minutes.
- Serve and Garnish: Transfer to a serving dish and garnish with fresh chopped parsley.
Notes
- For added flavor, consider adding cooked bacon or pancetta.
- This sauce pairs well with roasted meats.
- Serve immediately for the best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg