Creamy Parmesan Brussels Sprouts (Printable)
Tender sprouts in a rich, creamy Parmesan sauce topped with golden cheese and crispy breadcrumbs.
# 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
→ Cream 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
# Directions:
01 - Preheat oven to 400°F. Grease a 9x13-inch casserole dish with butter or non-stick spray.
02 - Bring a large pot of generously salted water to a rolling boil. Add the trimmed and halved Brussels sprouts, cooking for 3-4 minutes until just tender-crisp. 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 1-2 minutes to form a smooth roux, ensuring the raw flour taste cooks out.
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 with the creamy cheese sauce. Transfer the entire mixture to the prepared casserole dish, spreading into an even layer.
08 - Sprinkle the remaining ½ cup of Parmesan cheese evenly over the top. In a small bowl, toss the panko breadcrumbs with olive oil, then sprinkle the mixture over the casserole for a golden, crispy finish.
09 - Bake in the preheated oven for 25-30 minutes, or until the top is deeply golden 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 freshly chopped parsley and serve hot.
# Expert Tips:
01 -
- The creamy sauce converts even the most stubborn Brussels sprout skeptics at your table.
- It reheats beautifully the next day, making it perfect for meal prep or leftover lunches.
02 -
- Do not skip blanching the sprouts because raw ones will not cook through properly in the oven and will taste bitter.
- Add the cheese off the heat to prevent the sauce from breaking and turning grainy.
03 -
- A pinch of cayenne pepper in the sauce adds a warmth that pairs wonderfully with the nutmeg and cheese.
- Cook the sprouts cut side down in the skillet briefly before assembling for caramelized edges that add incredible depth.