Description
A delightful side dish featuring perfectly sautéed Brussels sprouts enveloped in a rich creamy mustard sauce.
Ingredients
Scale
- 1 pound Brussels sprouts
- 1 cup cream cheese
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Prepare the Brussels Sprouts by trimming the stem ends and cutting them in half lengthwise.
- Sauté the Brussels sprouts in a large skillet with olive oil over medium heat for 5-7 minutes until golden-brown and tender.
- In a medium bowl, combine cream cheese, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth.
- Pour the sauce over the sautéed Brussels sprouts and stir gently to coat thoroughly.
- Cook for an additional 2-3 minutes to heat through.
- Garnish with fresh parsley and serve immediately.
Notes
For a lighter version, substitute cream cheese with Greek yogurt. Make ahead by prepping sprouts a day in advance and sautéing just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg