Brussels Sprouts in a Creamy Cream Cheese and Mustard Sauce

1. Prepare the Brussels sprouts: Bring a large pot of water to a boil and blanch the sprouts for 5-7 minutes, until tender but still firm to the bite. Drain and set aside.

2. Prepare the sauce: Heat the olive oil in a large skillet over medium heat. Sauté the chopped onion for about 3-4 minutes, until softened and translucent. Add the garlic and sauté for another minute, until fragrant. Then add the cream cheese and mustard to the pan and stir well until a creamy sauce forms. Gradually add the vegetable broth until the sauce reaches the desired consistency. Season with salt and pepper.

3. Add the Brussels sprouts and serve: Add the blanched Brussels sprouts to the sauce and stir gently until well coated. Serve the Brussels sprouts in a bowl and garnish with fresh parsley, if desired.