Creamy Parmesan Brussels Sprouts (Printable)
Tender Brussels sprouts in a rich Parmesan-mozzarella cream with a crisp panko topping.
# What You'll Need:
→ Vegetables
01 - 1 1/2 lbs Brussels sprouts, trimmed and halved
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
→ Dairy
04 - 1 1/2 cups heavy cream
05 - 3/4 cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 2 tbsp unsalted butter
→ Seasonings
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp dried thyme
11 - 1/4 tsp ground nutmeg
→ Topping
12 - 1/2 cup panko breadcrumbs
13 - 1/4 cup grated Parmesan cheese
14 - 1 tbsp olive oil
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
02 - Bring a large pot of salted water to a rolling boil. Add trimmed and halved Brussels sprouts, blanching for 3 to 4 minutes until just fork-tender. Drain thoroughly and set aside.
03 - Melt butter in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent. Stir in minced garlic and cook for 1 additional minute until fragrant.
04 - Pour heavy cream into the skillet and bring to a gentle simmer. Add 3/4 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 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 into an even layer.
06 - In a small bowl, combine panko breadcrumbs, 1/4 cup grated Parmesan, and olive oil. Toss until the breadcrumbs are evenly moistened. Sprinkle the topping uniformly over the casserole surface.
07 - Bake uncovered for 20 to 25 minutes until the edges are bubbly and the topping is golden brown. Allow the casserole to rest for 5 minutes before serving.
# Expert Tips:
01 -
- The creamy Parmesan sauce transforms even the most reluctant Brussels sprouts eater into a genuine fan at your table.
- It reheats beautifully the next day, making it perfect for holiday prep or lazy weeknight leftovers.
02 -
- Do not skip draining the blanched Brussels sprouts thoroughly, because even a little extra water will make the sauce runny and pool at the bottom of the dish.
- The nutmeg might seem like an odd addition, but it bridges the gap between the earthy sprouts and the rich cream in a way nothing else can.
03 -
- Cut all the Brussels sprouts the same size so every bite cooks evenly and you never end up with a mix of mushy and crunchy pieces in the same spoonful.
- Let the casserole rest for at least five minutes after baking because the sauce thickens as it cools and servings will hold together much better on the plate.