Creamy Parmesan Brussels Sprouts (Printable)
Tender halved sprouts smothered in rich cheesy sauce, baked until golden and bubbly.
# What goes in:
→ Vegetables
01 - 1½ lbs Brussels sprouts, trimmed and halved
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ 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
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch casserole 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 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 cook until softened and translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Sprinkle the flour over the onion and garlic mixture. Stir continuously and cook for 1 to 2 minutes to form a smooth roux, removing any raw flour taste.
05 - Gradually whisk in the whole milk and heavy cream, pouring slowly to prevent lumps. Continue whisking over medium heat until the sauce thickens and coats the back of a spoon, approximately 4 minutes. 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 with the creamy cheese sauce. Transfer the entire mixture into the prepared casserole dish, spreading it 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 the olive oil, then scatter the mixture 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 the casserole from the oven and allow it to rest for 5 minutes. Garnish with freshly chopped parsley and serve hot.
# Expert Advice:
01 -
- The creamy Parmesan sauce converts even the most stubborn Brussels sprout skeptics at your table.
- It reheats beautifully the next day, making it ideal for batch cooking or holiday leftovers.
02 -
- Do not skip draining the blanched sprouts thoroughly, because excess water will turn your creamy sauce into a soupy mess.
- Add the cheese off the heat to prevent the sauce from breaking or turning grainy.
03 -
- Shred your own cheese from a block rather than buying pre-shredded bags, since anti-caking agents on packaged cheese prevent it from melting smoothly.
- A light touch of nutmeg goes a long way, so measure carefully and never eyeball it in a creamy sauce.