Creamy Parmesan Brussels Sprouts (Printable)
Tender Brussels sprouts in a rich Parmesan-mozzarella cream with a crisp panko topping.
# What You'll Need:
→ 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
# How To Make:
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, blanching for 3 to 4 minutes until just tender. Drain thoroughly and set aside.
03 - In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent. 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 grated Parmesan, mozzarella, salt, black pepper, dried thyme, and ground nutmeg. Stir continuously for 2 to 3 minutes until the cheeses have fully melted and the sauce thickens slightly.
05 - Fold the blanched Brussels sprouts into the creamy sauce, coating evenly. Transfer the entire mixture into the prepared baking dish, spreading it out in an even layer.
06 - In a small bowl, combine the panko breadcrumbs, remaining ¼ cup grated Parmesan, and olive oil. Mix until the breadcrumbs are evenly coated. Sprinkle the mixture uniformly over the casserole surface.
07 - Bake for 20 to 25 minutes until the casserole is bubbling and the topping turns a deep golden brown. Allow to rest for 5 minutes before serving.
# Expert Tips:
01 -
- The creamy Parmesan sauce clings to every layer of the sprouts, converting even the most stubborn Brussels sprout skeptics at your table.
- It reheats beautifully the next day, which means you can make it ahead and actually enjoy your own holiday gathering instead of being stuck at the stove.
02 -
- Dry the blanched Brussels sprouts thoroughly on a clean kitchen towel before adding them to the sauce because leftover water will dilute the cream and make the casserole soupy.
- The nutmeg might seem like an odd addition to a vegetable dish but it is the single thing that elevates this from good to memorable, so do not skip it.
03 -
- Taste the cream sauce before combining it with the sprouts and adjust the salt because Parmesan varies in saltiness depending on the brand and age.
- If your panko topping is not browning by the fifteen minute mark, switch to the broiler for the last two to three minutes and watch it like a hawk so it toasts instead of burns.