Creamy Parmesan Brussels Sprouts (Printable version)
Tender Brussels sprouts in a creamy Parmesan-mozzarella sauce, baked until golden and bubbly.
# What you 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:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch casserole dish with butter or non-stick spray.
02 - Bring a large pot of salted water to a rolling boil. Add trimmed and halved Brussels sprouts, cooking 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 finely 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 to 2 minutes to form a smooth roux.
05 - Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps. Continue cooking for about 4 minutes until the sauce thickens and coats the back of a spoon. 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 until completely 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, then scatter over the casserole.
09 - Bake in the preheated oven for 25 to 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 ordinary sprouts into something people actually fight over at the dinner table.
- It reheats beautifully the next day, which means you can make it ahead and pretend you just whipped it up.
- That golden panko crust on top delivers a satisfying crunch that makes everyone reach for seconds before the first round is even finished.
02 -
- Overcooking the sprouts during the blanch is the most common mistake, and soggy sprouts will make the whole casserole watery and sad.
- Adding cheese while the pan is still on direct heat causes the sauce to break and turn grainy instead of smooth.
- The casserole thickens considerably as it rests, so do not panic if it seems slightly loose when it first comes out of the oven.
03 -
- Shred your own cheese from a block rather than buying pre shredded, which contains anti caking agents that make the sauce grainy.
- A tiny grating of extra nutmeg on top right before serving makes people wonder what your secret is without ever guessing something so simple.