Creamy Parmesan Brussels Sprouts (Print Version)
Tender Brussels sprouts in a rich Parmesan cream with a golden panko crust, baked until bubbly and golden.
# What You'll Need:
→ Vegetables
01 - 1 1/2 lbs Brussels sprouts, trimmed and halved
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
→ Dairy
04 - 1 1/2 cups heavy cream
05 - 3/4 cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 2 tbsp unsalted butter
→ Seasonings
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp dried thyme
11 - 1/4 tsp ground nutmeg
→ Topping
12 - 1/2 cup panko breadcrumbs
13 - 1/4 cup grated Parmesan cheese
14 - 1 tbsp olive oil
# How to Make It:
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 3-4 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 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Pour the heavy cream into the skillet and bring to a gentle simmer. Stir in 3/4 cup Parmesan cheese, mozzarella, salt, pepper, thyme, and nutmeg. Continue cooking for 2-3 minutes, stirring constantly until the cheeses have fully melted and the sauce has thickened slightly.
05 - Fold the blanched Brussels sprouts into the creamy sauce until evenly coated. Transfer the entire mixture to the prepared baking dish, spreading it into an even layer.
06 - In a small bowl, combine the panko breadcrumbs, remaining 1/4 cup grated Parmesan, and olive oil. Toss until the breadcrumbs are evenly moistened, then sprinkle the mixture uniformly over the casserole.
07 - Bake for 20-25 minutes until the casserole is bubbly and the topping is golden brown. Allow to cool for 5 minutes before serving.
# Expert Advice:
01 -
- The nutmeg in the cream sauce is a quiet little trick that makes people close their eyes and ask what that flavor is.
- It reheats beautifully the next day, which means you can absolutely make it ahead and sleep an extra hour before your holiday gathering.
02 -
- Drain the blanched sprouts thoroughly and even pat them dry, because excess water turns your creamy sauce into a watery mess.
- Do not walk away from the cream when it is simmering, it can go from gentle bubble to scorched bottom in about thirty seconds of inattention.
03 -
- Halving the sprouts instead of leaving them whole gives you more surface area for the sauce to cling to, which means better flavor in every bite.
- If your panko topping is not browning enough by the twenty minute mark, flip the broiler on for the last two minutes and watch it like a hawk.