Description
A delightful side dish featuring Brussels sprouts bathed in a tangy cream cheese mustard sauce, perfect for any meal.
Ingredients
Scale
- 500 g Brussels Sprouts
- 200 g Cream Cheese
- 2 Tablespoons Mustard
- 1 Onion
- 2 Tablespoons Oil
- Salt
- Pepper
Instructions
- Start by meticulously cleaning the Brussels sprouts. Trim the ends, and remove any wilted leaves. Bring a large pot of salted water to a boil, then add the Brussels sprouts. Blanch them for about 10 minutes, just until tender yet still retaining their delightful crunch. Drain them in a colander and set aside.
- Heat the oil in a large skillet over medium heat. Add the finely chopped onion and sauté them until golden brown and soft, allowing their natural sweetness to bloom.
- Once the onions are perfectly sautéed, add the cream cheese and mustard, stirring to create a creamy sauce. The mixture will start to bubble gently, filling your kitchen with an inviting aroma.
- Gently fold in the drained Brussels sprouts, ensuring they get fully coated in the luscious sauce. Season with salt and pepper to taste. Let everything mingle over the heat for a few minutes to allow the flavors to deepen before transferring to a serving dish.
Notes
Make-ahead tips: This dish can be assembled earlier in the day. Simply blanch the sprouts and make the sauce, then combine just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg