Creamy Parmesan Brussels Sprouts (Printable)
Tender Brussels sprouts tossed in creamy Parmesan sauce, baked with a crunchy panko-Parmesan topping.
# What You'll Need:
→ Vegetables
01 - 1½ lbs Brussels sprouts, trimmed and halved
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
→ Dairy
04 - 1½ cups heavy cream
05 - ¾ cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 2 tbsp unsalted butter
→ Seasonings
08 - 1 tsp kosher salt
09 - ½ tsp freshly ground black pepper
10 - ½ tsp dried thyme
11 - ¼ tsp ground nutmeg
→ Topping
12 - ½ cup panko breadcrumbs
13 - ¼ cup grated Parmesan cheese
14 - 1 tbsp olive oil
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a rolling boil. Add trimmed and halved Brussels sprouts, blanching 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 sauté for 3-4 minutes until translucent and softened. Stir in the minced garlic and cook for an additional minute until fragrant.
04 - Pour the heavy cream into the skillet and bring to a gentle simmer. Add ¾ cup Parmesan cheese, mozzarella, salt, black pepper, dried thyme, and nutmeg. Stir continuously for 2-3 minutes until all cheese has melted and the sauce thickens slightly.
05 - Fold the blanched Brussels sprouts into the creamy sauce until evenly coated. Transfer the entire mixture to the prepared baking dish, spreading it into an even layer.
06 - In a small bowl, combine panko breadcrumbs, ¼ cup grated Parmesan, and olive oil. Toss until the breadcrumbs are evenly moistened. Sprinkle the mixture uniformly over the casserole surface.
07 - Bake for 20-25 minutes until the casserole is bubbling at the edges and the topping is a deep golden brown. Allow to rest for 5 minutes before serving.
# Expert Tips:
01 -
- The creamy Parmesan sauce converts even the most stubborn Brussels sprouts skeptics at the table.
- It reheats beautifully the next day, making it ideal for meal prep or leftover holidays lunches.
02 -
- Under blanched sprouts will taste slightly bitter and fibrous even after baking, so test one before draining.
- Adding the cheese to cream that is boiling rather than simmering causes it to separate into oily clumps instead of melting smoothly.
03 -
- Shave a few extra minutes off prep by buying Brussels sprouts already trimmed and halved from the produce section.
- A light sprinkle of smoked paprika over the panko topping before baking adds a subtle campfire depth that guests will notice but not quite be able to place.