Creamy Parmesan Brussels Sprouts (Print Version)
Tender sprouts in a rich, cheesy sauce with golden breadcrumb topping.
# What You'll Need:
→ 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
# How to Make It:
01 - Preheat oven to 400°F. Grease a 9x13-inch casserole dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a rolling boil. Add trimmed and halved Brussels sprouts, cooking for 3-4 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 cook until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle the flour over the onion and garlic mixture. Stir continuously and cook for 1-2 minutes to form a smooth roux.
05 - Gradually whisk in the whole milk and heavy cream. Continue whisking until the sauce thickens, about 4 minutes. Stir in the Dijon mustard, salt, black pepper, and ground nutmeg until well combined.
06 - Remove the skillet from heat. Add ¾ cup of the Parmesan cheese and all of the mozzarella cheese, stirring until fully melted and smooth.
07 - Add the blanched Brussels sprouts to the skillet, tossing gently to coat evenly with the cheese sauce. Transfer the entire mixture to the prepared casserole dish, spreading into an even layer.
08 - Sprinkle the remaining ½ cup Parmesan cheese evenly over the top. In a small bowl, toss the panko breadcrumbs with olive oil and scatter over the casserole.
09 - Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly around the edges.
10 - Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve hot.
# Expert Advice:
01 -
- The creamy Parmesan sauce transforms humble Brussels sprouts into something borderline addictive, even for picky eaters.
- It reheats beautifully the next day, making it perfect for meal prep or leftover holiday lunches.
02 -
- Do not skip draining the blanched sprouts thoroughly, because excess water will make your sauce runny and thin.
- Adding the cheese off the heat prevents the sauce from becoming grainy or separating during baking.
03 -
- Halve the sprouts through the stem end so they stay intact during blanching and hold more sauce in each layer.
- Taste the cream sauce before combining it with the sprouts, because adjusting salt at that stage is much easier than after baking.