Creamy Parmesan Brussels Sprouts Casserole (Printable)
Tender Brussels sprouts in a creamy Parmesan sauce with a crisp panko topping — rich, comforting side dish.
# What You 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
# How-To:
01 - Preheat oven to 400°F. Lightly grease a 9x13-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 tender-crisp. 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 translucent and softened. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Pour the heavy cream into the skillet and bring to a gentle simmer. Add 3/4 cup grated Parmesan, shredded mozzarella, salt, black pepper, dried thyme, and ground nutmeg. Stir continuously for 2 to 3 minutes until all cheese has melted and the sauce coats the back of a spoon.
05 - Fold the blanched Brussels sprouts into the creamy sauce, ensuring even coverage. Transfer the entire mixture to the prepared baking dish, spreading it into an even layer.
06 - In a small bowl, combine the panko breadcrumbs, 1/4 cup grated Parmesan, and olive oil. Toss until the breadcrumbs are evenly coated. Sprinkle the mixture uniformly over the casserole.
07 - Bake on the center rack for 20 to 25 minutes until the sauce is bubbling and the topping is a deep golden brown. Allow the casserole to rest for 5 minutes before serving.
# Expert Tips:
01 -
- The cream sauce turns even the most stubborn Brussels sprout skeptics into genuine fans at first bite.
- Everything comes together with basic pantry ingredients and a single baking dish, which means barely any cleanup.
02 -
- Do not skip drying the blanched sprouts because wet sprouts will make your sauce thin and soupy instead of rich and velvety.
- Watch the garlic closely in the skillet because even slightly browned garlic will taste bitter and throw off the whole flavor of the cream sauce.
03 -
- Cut all the Brussels sprouts the same size so they cook evenly and you do not end up with some mushy and some still crunchy.
- A tiny pinch of cayenne pepper in the cream sauce adds a warmth that no one can identify but everyone notices and loves.