Creamy Parmesan Brussels Sprouts (Printable View)
Tender Brussels sprouts in a creamy, cheesy Parmesan sauce topped with golden breadcrumbs
# Ingredient List:
→ Vegetables
01 - 1½ lbs Brussels sprouts, trimmed and halved
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Creamy Parmesan 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
# How to Prepare:
01 - Preheat oven to 400°F. Grease a 9×13-inch casserole dish with butter or nonstick spray.
02 - Bring a large pot of generously 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, removing 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 completely melted and the sauce is smooth.
07 - Add the blanched Brussels sprouts to the skillet, tossing to coat evenly in the cheesy sauce. Transfer the entire mixture to the prepared casserole dish, spreading into an even layer.
08 - Sprinkle the remaining ½ cup Parmesan cheese over the top. In a small bowl, toss the panko breadcrumbs with olive oil, then scatter evenly across the casserole surface.
09 - Bake uncovered for 25 to 30 minutes, until the top is golden brown and the sauce is bubbling around the edges.
10 - Remove from the oven and let rest for 5 minutes to allow the sauce to set. Garnish with chopped fresh parsley and serve hot.
# Expert Suggestions:
01 -
- The creamy sauce transforms even the most stubborn Brussels sprouts skeptics into genuine fans at the table.
- It reheats beautifully the next day, making it ideal for planned leftovers or a stress free holiday side.
02 -
- Do not skip the blanching step, because raw sprouts will not cook through properly in the oven and you will end up with a crunchy center that nobody enjoys.
- Add the cheese off the heat to prevent the sauce from breaking or turning grainy, a lesson I learned after ruining an otherwise perfect batch one rushed evening.
03 -
- Cut all the sprouts in half and arrange them cut side down in the sauce before baking for the best texture and browning.
- Freshly grated Parmesan from a wedge melts dramatically better than pre shredded, which contains anti caking agents that leave the sauce gritty.