Tender Brussels sprouts coated in a silky, aromatic cream cheese and Dijon sauce with onion, garlic, and lemon. Creamy and seasoned.
# What You'll Need:
→ Vegetables
01 - 1.3 pounds Brussels sprouts, cleaned and trimmed
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - Fresh chopped parsley, for garnish
→ Sauce
05 - 5.3 ounces cream cheese
06 - 2 tablespoons Dijon mustard
07 - 2/3 cup vegetable broth
08 - 2 tablespoons butter
09 - 1 teaspoon lemon juice
10 - Salt and pepper to taste
# Method:
01 - 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.
02 - In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
03 - Add the minced garlic and sauté for 1 minute until fragrant.
04 - Reduce the heat to low. Stir in the cream cheese and Dijon mustard, mixing until smooth and combined.
05 - Gradually pour in the vegetable broth, stirring continuously, until the sauce is creamy and homogeneous.
06 - Season with salt, pepper, and lemon juice. Stir well to combine.
07 - Add the cooked Brussels sprouts to the skillet. Gently toss to coat evenly in the sauce and heat through for 2–3 minutes.
08 - Transfer to a serving dish and garnish with fresh chopped parsley.
