As the vibrant colors of spring emerge, I find myself drawn to fresh, seasonal ingredients that bring joy to my kitchen. One of my favorite ways to celebrate this season is with a delightful Brussels Sprouts Cream Cheese Sauce for Spring. This dish transforms humble Brussels sprouts into a creamy, gourmet vegetable dish that’s perfect for any table. The rich, tangy cream cheese combined with the subtle bite of Dijon mustard creates a sauce that clings lovingly to each sprout, making it an easy vegetable side dish that even the pickiest eaters will adore. Trust me, this Brussels Sprouts Cream Cheese Sauce for Spring will become a staple in your home!
What is Brussels Sprouts Cream Cheese Sauce For Spring?
The Brussels Sprouts Cream Cheese Sauce for Spring is a delightful fusion of flavors that elevates the humble Brussels sprout into a creamy, gourmet vegetable dish. Originating from the classic American approach to vegetable sides, this recipe combines the richness of cream cheese with the zesty kick of Dijon mustard. The result is a creamy sauce for veggies that not only enhances the natural sweetness of Brussels sprouts but also makes them irresistible. This dish is perfect for those looking to incorporate healthy Brussels sprouts into their meals while enjoying a comforting, flavorful experience.
Why You’ll Love This Brussels Sprouts Cream Cheese Sauce For Spring
- Convenient: Quick to prepare, making it ideal for busy weeknights.
- Tasty: The creamy sauce perfectly complements the earthy flavor of Brussels sprouts.
- Healthy: Packed with nutrients, this dish is a great way to enjoy vegetables.
- Family-Friendly: Even picky eaters will love the creamy texture and rich taste.
Who It’s For
This recipe is perfect for busy families looking for an easy vegetable side dish, health-conscious cooks wanting to incorporate more greens, and food lovers eager to explore new flavors. Whether you’re a novice in the kitchen or a seasoned chef, this Brussels Sprouts Cream Cheese Sauce for Spring will delight everyone at your table.
When to Cook It
Enjoy this dish during weeknight dinners when you need a quick yet impressive side, at family gatherings to impress your guests, or even as part of a festive spring celebration. Its versatility makes it suitable for any occasion where delicious food is a must!
- 1 lb Brussels sprouts: Fresh and vibrant, these are the star of the dish. Look for firm, green sprouts.
- 4 oz cream cheese: Adds a rich, creamy texture. You can substitute with Greek yogurt for a lighter option.
- 2 tbsp Dijon mustard: Provides a tangy kick. If you prefer a milder flavor, use yellow mustard instead.
- 1/2 cup vegetable broth: Enhances the flavor while cooking the sprouts. Chicken broth can be used for a non-vegetarian option.
- Salt and pepper: Essential for seasoning. Adjust to taste based on your preference.
- Trim and halve the Brussels sprouts: Start by cutting off the stem ends and slicing them in half. This helps them cook evenly.
- Bring vegetable broth to a simmer: In a pot, pour in the vegetable broth and heat it over medium heat until it starts to bubble gently.
- Cook the Brussels sprouts: Add the halved Brussels sprouts to the simmering broth. Cook for about 8-10 minutes, or until they are tender but still vibrant green.
- Mix cream cheese and Dijon mustard: In a separate bowl, combine the cream cheese and Dijon mustard. Stir until the mixture is smooth and creamy.
- Drain the Brussels sprouts: Once cooked, carefully drain the Brussels sprouts and return them to the pot.
- Add the cream cheese mixture: Pour the creamy sauce over the Brussels sprouts and stir gently until they are well coated.
- Season to taste: Sprinkle with salt and pepper, adjusting to your liking. Give it one last stir to combine all the flavors.
- Serve warm: Transfer to a serving dish and enjoy this delicious side dish while it’s warm!
- Stevia: A natural sweetener with zero calories, perfect for adding sweetness without raising blood sugar.
- Monk fruit: Another natural option that provides sweetness without calories or carbs.
- Allulose: A low-calorie sugar that tastes like sugar but has minimal impact on blood sugar levels.
It’s best to avoid honey or maple syrup, as they can significantly raise blood sugar levels.
- Cutting board
- Sharp knife
- Medium pot
- Colander for draining
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Blanch for Brightness: Chef Thomas Keller suggests blanching Brussels sprouts in salted water before sautéing. This technique enhances their vibrant color and flavor.
- Roast for Depth: Renowned chef Jamie Oliver recommends roasting Brussels sprouts for a caramelized, nutty flavor. Toss them in olive oil and roast at 400°F for 20-25 minutes.
- Seasoning Matters: Chef Ina Garten emphasizes the importance of seasoning at every step. Don’t forget to taste and adjust salt and pepper as you go!
- Add Crunch: Chef Gordon Ramsay suggests topping your Brussels sprouts with toasted nuts or breadcrumbs for an added texture contrast.
- Experiment with Flavors: Chef Yotam Ottolenghi encourages creativity. Try adding spices like smoked paprika or a splash of balsamic vinegar for a unique twist on the classic recipe.
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: For longer storage, freeze the Brussels sprouts in a freezer-safe container for up to 2 months. Note that the texture may change slightly upon thawing.
- Reheating: To reheat, warm the Brussels sprouts in a skillet over medium heat, stirring occasionally until heated through. You can also microwave them in short intervals, stirring in between.
- Refreshing the Sauce: If the sauce thickens after refrigeration, add a splash of vegetable broth or water while reheating to restore its creamy consistency.
- Overcooking the Brussels sprouts: Cooking them too long can lead to mushy sprouts. Aim for a tender yet firm texture to maintain their vibrant color and flavor.
- Not seasoning adequately: Skipping salt and pepper can result in bland flavors. Season at each step to enhance the overall taste of the dish.
- Using cold cream cheese: If the cream cheese is too cold, it may not blend smoothly with the Dijon mustard. Let it sit at room temperature for easier mixing.
- Ignoring the broth: Using insufficient broth can lead to dry Brussels sprouts. Ensure they are well-coated and flavorful by using the right amount of broth.
- Forgetting to drain properly: Not draining the Brussels sprouts can dilute the sauce. Make sure to drain them well before adding the cream cheese mixture for the best consistency.
Q: Can I use frozen Brussels sprouts for this recipe?
Yes, you can use frozen Brussels sprouts, but be sure to thaw and drain them well before cooking to avoid excess moisture in the sauce.
Q: Is this Brussels sprouts recipe suitable for a vegetarian diet?
Yes, this Brussels Sprouts Cream Cheese Sauce for Spring is vegetarian-friendly, making it a great option for those looking to enjoy healthy Brussels sprouts.
Q: Can I make the cream cheese sauce ahead of time?
It depends. You can prepare the cream cheese sauce in advance, but it’s best to mix it with the Brussels sprouts just before serving to maintain the creamy texture.
Q: Does this dish pair well with grilled meats?
Yes, this creamy sauce for veggies complements grilled meats beautifully, adding a rich flavor that enhances the overall meal.
Q: Can I substitute the Dijon mustard in this recipe?
Yes, you can substitute Dijon mustard with yellow mustard or even a touch of horseradish for a different flavor profile.
In conclusion, the Brussels Sprouts Cream Cheese Sauce for Spring is a delightful way to enjoy this nutritious vegetable while adding a touch of gourmet flair to your meals. I hope you give this recipe a try and experience the creamy, tangy goodness for yourself. If you enjoyed this dish or have any tips to share, please leave a comment below or share this recipe with your friends and family. Happy cooking!
Print
Brussels Sprouts Cream Cheese Sauce For Spring
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and creamy sauce made with cream cheese and Dijon mustard, perfect for enhancing Brussels sprouts.
Ingredients
- 1 lb Brussels sprouts
- 4 oz cream cheese
- 2 tbsp Dijon mustard
- 1/2 cup vegetable broth
- Salt and pepper to taste
Instructions
- Trim and halve the Brussels sprouts.
- In a pot, bring vegetable broth to a simmer.
- Add the Brussels sprouts and cook until tender, about 8-10 minutes.
- In a separate bowl, mix cream cheese and Dijon mustard until smooth.
- Drain the Brussels sprouts and return them to the pot.
- Add the cream cheese mixture and stir until well combined.
- Season with salt and pepper to taste.
- Serve warm as a side dish.
Discover my favorite kitchen tools I always use.
Notes
- For a richer flavor, add garlic or onion to the Brussels sprouts while cooking.
- This dish pairs well with grilled meats or as part of a vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Brussels sprouts recipe, cream cheese sauce, easy vegetable side dish, healthy Brussels sprouts, creamy sauce for veggies, Dijon mustard Brussels sprouts, gourmet vegetable dish