Creamy Parmesan Brussels Sprouts (Printable View)
Tender Brussels sprouts in a creamy Parmesan sauce topped with golden panko for a rich, comforting holiday side.
# Ingredient List:
→ Vegetables
01 - 1½ pounds Brussels sprouts, trimmed and halved
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
→ Dairy
04 - 1½ cups heavy cream
05 - ¾ cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 2 tablespoons unsalted butter
→ Seasonings
08 - 1 teaspoon kosher salt
09 - ½ teaspoon freshly ground black pepper
10 - ½ teaspoon dried thyme
11 - ¼ teaspoon ground nutmeg
→ Topping
12 - ½ cup panko breadcrumbs
13 - ¼ cup grated Parmesan cheese
14 - 1 tablespoon extra-virgin olive oil
# How to Prepare:
01 - Preheat the oven to 400°F. Lightly grease a 9×13-inch baking 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, 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 Parmesan cheese, mozzarella, salt, pepper, dried thyme, and nutmeg. Stir continuously for 2 to 3 minutes until the cheeses have fully melted and the sauce thickens slightly.
05 - Fold the blanched Brussels sprouts into the creamy sauce until evenly coated. Transfer the entire mixture into the prepared baking dish, spreading it into an even layer.
06 - In a small bowl, combine the panko breadcrumbs, ¼ cup grated Parmesan, and olive oil. Toss until the breadcrumbs are evenly moistened. Sprinkle the topping uniformly over the casserole.
07 - Bake for 20 to 25 minutes until the edges are bubbling and the topping is golden brown. Allow the casserole to rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- The creamy Parmesan sauce converts even the most stubborn Brussels sprout skeptics at your table.
- It reheats beautifully the next day, making it one of those rare casseroles that actually tastes better as leftovers.
02 -
- Do not skip draining the blanched sprouts well, because even a few tablespoons of leftover water will make your sauce watery and sad.
- Let the casserole rest for at least 5 minutes after pulling it from the oven so the sauce has time to set and the topping stays crunchy.
03 -
- Shave a few seconds off prep by halving the sprouts through the stem end so they stay together in the sauce rather than shedding leaves everywhere.
- The real secret is patience with the cream simmer: let it reduce for a full minute before adding cheese and the sauce will cling to every sprout instead of pooling at the bottom of the dish.