Creamy Parmesan Brussels Sprouts Casserole (Printable version)
Tender Brussels sprouts in a rich Parmesan-cream sauce with a golden panko crust; serves 6.
# What you 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:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or non-stick 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-crisp. Drain thoroughly and set aside.
03 - In a large skillet over medium heat, melt the butter. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant. Stir in the minced garlic and cook for an additional minute.
04 - Pour the heavy cream into the skillet and bring to a gentle simmer. Add ¾ cup grated Parmesan, shredded mozzarella, salt, black pepper, dried thyme, and ground nutmeg. Stir continuously for 2-3 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 into an even layer.
06 - In a small bowl, combine the panko breadcrumbs, ¼ cup grated Parmesan, and olive oil, tossing until the breadcrumbs are evenly moistened. Sprinkle the mixture uniformly over the casserole surface.
07 - Bake for 20-25 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 transforms even the most stubborn Brussels sprouts skeptics at your table.
- It reheats beautifully the next day, making it perfect for holiday prep ahead of time.
- That crispy panko Parmesan topping will have people fighting over the corner pieces.
02 -
- Do not skip draining the blanched sprouts thoroughly, because excess water will make your sauce soupy and nobody wants a swimming pool casserole.
- The nutmeg might seem like an odd addition, but trust me, it is the quiet ingredient that makes people ask what makes this sauce so good.
- If your cream sauce looks a little thin when you pour it, do not panic, because it thickens as it bakes in the oven.
03 -
- Cut all your Brussels sprouts the same size so they cook evenly and you do not end up with some mushy and some crunchy in the same bite.
- Shred your own cheese instead of buying pre shredded bags, because the anti caking powder on bagged cheese makes the sauce grainy instead of smooth.