Creamy Parmesan Brussels Sprouts (Printable)
Tender sprouts in a rich, cheesy Parmesan cream sauce baked to golden perfection.
# What You'll Need:
→ Vegetables
01 - 1½ lbs Brussels sprouts, trimmed and halved
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Sauce
04 - 2 tbsp unsalted butter
05 - 2 tbsp all-purpose flour
06 - 1½ cups whole milk
07 - 1 cup heavy cream
08 - 1 tsp Dijon mustard
09 - ½ tsp black pepper
10 - ½ tsp salt
11 - ¼ tsp ground nutmeg
→ Cheese
12 - 1¼ cups grated Parmesan cheese, divided
13 - 1 cup shredded mozzarella cheese
→ Topping
14 - ½ cup panko breadcrumbs
15 - 1 tbsp olive oil
16 - 2 tbsp chopped fresh parsley
# Steps:
01 - Preheat oven to 400°F. Grease a 9x13-inch casserole dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a rolling boil. Add the trimmed and halved Brussels sprouts, cooking for 3 to 4 minutes until just fork-tender. Drain thoroughly and set aside.
03 - In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until softened and translucent, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle the flour over the onion and garlic mixture. Stir continuously and cook for 1 to 2 minutes to form a smooth roux, eliminating any raw flour taste.
05 - Gradually whisk in the whole milk and heavy cream, pouring slowly to prevent lumps. Continue whisking over medium heat until the sauce thickens and coats the back of a spoon, about 4 minutes. Stir in the Dijon mustard, salt, black pepper, and ground nutmeg.
06 - Remove the skillet from heat. Add ¾ cup of the Parmesan cheese and all of the mozzarella cheese, stirring gently until fully melted and the sauce is smooth.
07 - Add the blanched Brussels sprouts to the skillet, tossing to coat evenly in the creamy sauce. Transfer the entire mixture to the prepared casserole dish, spreading into an even layer.
08 - Sprinkle the remaining ½ cup Parmesan cheese evenly over the top. In a small bowl, toss the panko breadcrumbs with olive oil and scatter over the casserole for a golden, crunchy finish.
09 - Bake uncovered for 25 to 30 minutes, until the top is golden brown and the sauce is bubbly around the edges.
10 - Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve hot.
# Expert Tips:
01 -
- The creamy sauce clings to every layer of tender sprouts so nothing tastes boiled or bland.
- That golden panko crust on top crackles when you scoop it out and people genuinely fight over the corner pieces.
02 -
- Do not skip trimming and halving the sprouts because whole ones trap water and turn mushy inside the sauce.
- Adding the cheese off the heat prevents the sauce from breaking and turning oily instead of creamy.
- Letting the casserole rest before serving keeps it from turning into a soupy mess on the plate.
03 -
- The sauce will look thinner than you expect when you take it off the heat but it thickens considerably in the oven so trust the process.
- Broiling the casserole for the last two minutes creates an irresistible dark golden crust that makes people think you spent all day on it.