Preparation:

1. Prepare the Brussels sprouts:
   Wash the Brussels sprouts thoroughly and remove the outer leaves. Trim the stalks and halve larger sprouts so they cook evenly.
   Bring a large pot of salted water to a boil and blanch the Brussels sprouts for about 8–10 minutes until tender but still firm. Be careful not to overcook them.

2. Sauté onion and garlic:
   While the Brussels sprouts cook, peel and dice the onion and garlic.
   Heat some olive oil in a pan and sauté the onion over medium heat until translucent.
   Add the garlic and cook for 1–2 minutes until fragrant.

3. Make the sauce:
   Pour the broth into the pan and bring to a simmer. Let it reduce for about 3 minutes to intensify the flavors.
   Add the cream cheese and mustard, stirring until the cream cheese melts completely and the sauce becomes creamy.
   Season with salt, pepper, and grated nutmeg. If the sauce is too thin, mix some cornstarch with a little cold water and stir it in to thicken.

4. Combine Brussels sprouts with sauce:
   Drain the cooked Brussels sprouts well.
   Add them to the pan with the cream cheese mustard sauce and gently toss to coat evenly. Let it simmer on low heat for 2–3 minutes so the sprouts absorb the flavors.

5. Serve:
   Plate the Brussels sprouts with the sauce and serve immediately. Garnish with fresh parsley or an extra pinch of grated nutmeg if desired.
   This creamy side dish pairs wonderfully with roasts, fish dishes, or potatoes.