Creamy Parmesan Brussels Sprouts (Print Version)
Tender Brussels sprouts baked in a rich, creamy Parmesan sauce with a golden cheesy topping.
# What You'll Need:
→ Vegetables
01 - 2 lbs Brussels sprouts, trimmed and halved
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Sauce
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 1/4 cups whole milk
07 - 1/2 cup heavy cream
08 - 1 cup grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon ground nutmeg
→ Topping
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 cup panko breadcrumbs
15 - 1 tablespoon unsalted butter, melted
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add the trimmed and halved Brussels sprouts, cooking for 4 to 5 minutes until just tender. Drain thoroughly and set aside.
03 - In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 3 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
04 - Sprinkle the flour over the softened onion and garlic, stirring constantly for 1 minute 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 cooking and stirring over medium heat for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
06 - Reduce heat to low. Stir in the Parmesan cheese, mozzarella cheese, salt, black pepper, and ground nutmeg. Mix until all the cheese has melted and the sauce is smooth and creamy.
07 - Add the blanched Brussels sprouts to the cheese sauce, gently tossing to coat each piece evenly. Transfer the entire mixture into the prepared baking dish, spreading it into an even layer.
08 - In a small bowl, combine the topping Parmesan cheese, panko breadcrumbs, and melted butter, stirring until the mixture resembles coarse crumbs. Sprinkle evenly across the surface of the casserole.
09 - Bake on the center rack for 20 to 25 minutes until the topping is golden brown and the sauce is bubbling around the edges.
10 - Remove from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.
# Expert Suggestions:
01 -
- The creamy Parmesan sauce converts even the most stubborn Brussels sprouts skeptics at the table.
- It reheats beautifully the next day, making it a lifesaver for holiday meal prep and weeknight leftovers alike.
02 -
- Do not skip draining the blanched sprouts thoroughly, because excess water will make your sauce watery and the topping will never crisp properly.
- Grating your own Parmesan from a block rather than using pre shredded makes the sauce dramatically smoother since pre shredded contains anti caking agents that resist melting.
03 -
- Cut all your Brussels sprouts in half through the stem end so they sit cut side down in the sauce, which helps them absorb more flavor during baking.
- Taste the sauce before combining it with the sprouts, because Parmesan varies wildly in saltiness and you may need less added salt than you think.