Creamy Parmesan Brussels Sprouts (Printable version)
Tender Brussels sprouts in a rich, creamy Parmesan sauce, topped with golden cheese and breadcrumbs.
# Ingredient List:
→ Vegetables
01 - 2 lbs Brussels sprouts, trimmed and halved
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Sauce
04 - 2 tbsp unsalted butter
05 - 2 tbsp all-purpose flour
06 - 1 1/4 cups whole milk
07 - 1/2 cup heavy cream
08 - 1 cup grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp ground nutmeg
→ Topping
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp unsalted butter, melted
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a rolling boil. Add trimmed and halved Brussels sprouts, cooking for 4 to 5 minutes until just tender. Drain thoroughly and set aside.
03 - In a large skillet, melt butter over medium heat. Add the chopped onion and sauté for 3 minutes until softened and translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Sprinkle flour over the onion mixture and cook, stirring constantly, for 1 minute to form a roux. Gradually whisk in the whole milk and heavy cream. Continue cooking and stirring for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Reduce heat to low. Add Parmesan cheese, mozzarella cheese, salt, black pepper, and ground nutmeg. Stir continuously until the cheeses are fully melted and the sauce is smooth and creamy.
06 - Add the blanched Brussels sprouts to the cheese sauce, gently tossing to coat each piece evenly. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
07 - In a small bowl, combine the topping Parmesan cheese, panko breadcrumbs, and melted butter, mixing until the breadcrumbs are evenly moistened. Sprinkle the mixture uniformly over the casserole surface.
08 - Bake in the preheated oven for 20 to 25 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
09 - Remove from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.
# Expert Suggestions:
01 -
- The creamy Parmesan sauce is so velvety that even people who swear they hate Brussels sprouts will ask for seconds.
- It comes together with basic pantry ingredients and requires zero fancy technique, just honest stirring and a little patience.
- Leftovers reheat beautifully, making it a rare casserole that tastes just as good on day two.
02 -
- Under cooking the sprouts during blanching is far better than overcooking them because they will continue to soften in the oven and nobody wants mushy Brussels sprouts in a casserole.
- Adding cold milk all at once to the roux creates stubborn lumps, so always pour it in slowly while whisking vigorously to keep the sauce perfectly smooth.
03 -
- Dry the blanched Brussels sprouts thoroughly on a clean kitchen towel before adding them to the sauce because excess water will thin out your carefully built cream sauce.
- Grating your own Parmesan from a block rather than using the pre grated green can variety makes a noticeable difference in how smoothly the cheese melts and how intensely the flavor comes through.