Creamy Parmesan Brussels Sprouts (Printable)
Tender Brussels sprouts tossed in creamy Parmesan sauce, baked with a crunchy panko-Parmesan topping.
# What You'll Need:
→ Vegetables
01 - 1 ½ lbs Brussels sprouts, trimmed and halved
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
→ Dairy
04 - 1 ½ cups heavy cream
05 - ¾ cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 2 tbsp unsalted butter
→ Seasonings
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - ½ tsp dried thyme
11 - ¼ tsp ground nutmeg
→ Topping
12 - ½ cup panko breadcrumbs
13 - ¼ cup grated Parmesan cheese
14 - 1 tbsp olive oil
# Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add the trimmed and halved Brussels sprouts, blanching 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 sauté for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
04 - Pour the heavy cream into the skillet and bring to a gentle simmer. Add ¾ cup grated Parmesan, mozzarella, salt, pepper, dried thyme, and nutmeg. Stir continuously for 2 to 3 minutes until the cheeses have fully melted and the sauce coats the back of a spoon.
05 - Fold the blanched Brussels sprouts into the creamy sauce until evenly coated. Transfer the entire mixture to the prepared baking dish, spreading it into an even layer.
06 - In a small bowl, combine the panko breadcrumbs, remaining ¼ cup grated Parmesan, and olive oil. Toss until the breadcrumbs are evenly moistened. Sprinkle the mixture uniformly over the casserole surface.
07 - Bake for 20 to 25 minutes until the edges are bubbling and the topping has turned a deep golden brown. Allow the casserole to rest for 5 minutes before serving.
# Expert Tips:
01 -
- The creamy Parmesan sauce converts even the most stubborn Brussels sprouts skeptics at your table.
- It reheats beautifully the next day, making it perfect for holiday prep or lazy weeknight dinners.
02 -
- Do not skip draining the blanched sprouts well, because excess water will make the sauce soupy and the topping soggy.
- A pinch of nutmeg might seem odd in a savory dish, but it is the quiet ingredient that makes people ask what your secret is.
03 -
- Grate your own Parmesan from a wedge rather than using pre shredded, because the anti caking agents in bagged cheese prevent it from melting smoothly.
- Let the casserole rest for at least five minutes after baking so the sauce has time to set and each serving holds its shape.