Creamy Parmesan Brussels Sprouts (Printable)
Tender sprouts in rich, cheesy sauce with golden topping
# Ingredient List:
→ Vegetables
01 - 2 lbs Brussels sprouts, trimmed and halved
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Sauce
04 - 2 tbsp unsalted butter
05 - 2 tbsp 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 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp ground nutmeg
→ Topping
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp unsalted butter, melted
# Directions:
01 - Preheat the 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, cooking for 4 to 5 minutes until just tender. Drain thoroughly and set aside.
03 - In a large skillet, melt 2 tbsp butter over medium heat. Add the chopped onion and sauté for 3 minutes until softened and translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Sprinkle the flour over the sautéed aromatics and cook, stirring constantly, for 1 minute to form a smooth roux.
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 1 cup grated Parmesan, shredded mozzarella, salt, black pepper, and ground nutmeg. Mix continuously until the cheeses are fully melted and the sauce is smooth and creamy.
07 - Add the blanched Brussels sprouts to the cheese sauce and gently toss until every piece is evenly coated. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
08 - In a small bowl, combine 1/4 cup grated Parmesan, panko breadcrumbs, and 1 tbsp melted butter. Mix until the breadcrumbs are evenly moistened, then sprinkle the mixture uniformly over the casserole.
09 - Bake in the preheated oven 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 to allow the sauce to set before serving.
# Expert Tips:
01 -
- The cream sauce clings to every layer of the sprouts, turning even the most stubborn Brussels sprout skeptic into a second helping kind of person.
- It reheats beautifully the next day, which means you can absolutely make it ahead and pretend you just pulled it from the oven.
02 -
- Do not skip draining the blanched sprouts thoroughly, because even a little extra water will turn your luxurious cream sauce into something watery and disappointing at the table.
- Adding the cheese off the heat or on very low heat prevents the Parmesan from breaking and becoming grainy, which is a mistake I made more times than I care to admit before figuring it out.
03 -
- Grate your Parmesan from a wedge while it is cold, because warm cheese turns gummy in the grater and will not melt as smoothly into your sauce.
- If the topping is browning too fast but the center is still cold, lay a sheet of foil loosely over the top for the last 10 minutes to buy yourself time without sacrificing crunch.