Creamy Parmesan Brussels Sprouts (Printable)
Silky Parmesan cream coats blanched Brussels sprouts, finished with panko for a golden, comforting holiday side.
# What goes in:
→ Vegetables
01 - 1 ½ lbs Brussels sprouts, trimmed and halved
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
→ Dairy
04 - 1 ½ cups heavy cream
05 - ¾ cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 2 tbsp unsalted butter
→ Seasonings
08 - 1 tsp salt
09 - ½ tsp 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 9x13-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 to 4 minutes until just tender. Drain thoroughly and set aside.
03 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent. Stir in minced garlic and cook for an additional minute until fragrant.
04 - Pour heavy cream into the skillet and bring to a gentle simmer. Add ¾ cup Parmesan cheese, mozzarella, salt, pepper, dried thyme, and nutmeg. Cook for 2 to 3 minutes, stirring continuously, until the cheeses have fully melted and the sauce thickens slightly.
05 - Fold blanched Brussels sprouts into the creamy sauce until evenly coated. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
06 - In a small bowl, combine panko breadcrumbs, ¼ cup grated Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly moistened. Sprinkle the topping uniformly over the casserole surface.
07 - Bake for 20 to 25 minutes until the edges are bubbling and the topping is golden brown. Allow the casserole to rest for 5 minutes before serving.
# Expert Advice:
01 -
- The creamy sauce converts even the most stubborn Brussels sprouts skeptics at your table.
- Everything comes together with basic pantry ingredients and one baking dish.
02 -
- Drain the blanched sprouts extremely well, because excess water turns a creamy casserole into a soupy mess.
- The sauce thickens as it bakes, so pull it from the oven when it bubbles at the edges even if it looks slightly loose in the center.
03 -
- Toss the halved sprouts cut side down in the baking dish so they caramelize slightly against the hot surface.
- Let the cream sauce simmer just until it coats the back of a spoon before adding the sprouts, because it will continue thickening in the oven.