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If using fresh, trim the ends and halve the sprouts.
Bring salted water to a boil, add a splash of lemon juice, and cook Brussels sprouts for 6–8 minutes (until fork-tender). If using frozen, cook per package instructions. Drain and set aside.
Make the Sauce:
In a large skillet, melt butter over medium heat. Sauté minced garlic until fragrant (about 1 minute).
Add cream cheese and Dijon mustard. Stir until smooth.
Gradually add milk or cream to loosen the sauce until it reaches your desired consistency. Season with salt and pepper to taste.
Combine:
Add the cooked Brussels sprouts to the skillet and toss until they’re evenly coated in the sauce.
Heat gently for 2–3 more minutes to blend flavors.
Serve:
Optional: Sprinkle with grated Parmesan or fresh herbs for a finishing touch.
Serving and Storage Tips
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