Creamy Parmesan Brussels Sprouts (Printable)
Tender sprouts baked in rich, cheesy Parmesan sauce for a comforting side dish.
# What You 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
# How-To:
01 - Preheat oven to 400°F. Lightly grease a 9x13-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 for about 3 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Sprinkle the flour over the onion and garlic mixture, stirring constantly. Cook for 1 to 2 minutes to form a smooth roux and cook off the raw flour taste.
05 - Gradually whisk in the whole milk and heavy cream, pouring slowly to prevent lumps. Continue whisking over medium heat for about 4 minutes until the sauce thickens enough to coat the back of a spoon. 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 gently to coat evenly in the creamy 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 and scatter over the casserole for a golden, crunchy finish.
09 - Bake in the preheated oven for 25 to 30 minutes, or until the top is deeply golden and the sauce is bubbling around the edges.
10 - Remove from the oven and let the casserole rest for 5 minutes to allow the sauce to set. Garnish with chopped fresh parsley and serve hot.
# Expert Tips:
01 -
- The creamy Parmesan sauce converts even the most stubborn Brussels sprout skeptics at your table.
- It reheats beautifully the next day, making it just as good for weekday lunches as for holiday feasts.
02 -
- Do not skip draining the blanched sprouts thoroughly because wet sprouts turn the sauce watery and the casserole will never set properly.
- Adding the cheese off the heat prevents it from separating and turning grainy, a mistake I made more than once before learning this trick.
03 -
- Taste the sauce before combining it with the sprouts because adjusting salt and pepper at that stage is far easier than trying to fix it after baking.
- Shred your own cheese from a block rather than using bags of preshredded, since the anti caking coatings on bagged cheese prevent smooth melting.