Part 5/6:
To elevate your dish further, heat olive oil in a separate pan and chop one sweet pepper. Fry it for 2-3 minutes, then add a crushed clove of garlic and stir for another minute or two. Next, pour in 250 ml (8.8 fl oz) of vegetable stock or water and bring it to a boil.
Stir in 150 g (5.3 oz) of cream cheese, season with salt, black pepper, nutmeg, and Dijon mustard. To thicken the sauce, dissolve one teaspoon of cornstarch in 50 ml (1.8 fl oz) of water and add it to the mixture, along with half a teaspoon of sugar for a touch of sweetness. Finally, mix in the drained Brussels sprouts and let the sauce thicken.