Creamy Parmesan Brussels Sprouts (Print Version)
Halved Brussels sprouts in a creamy Parmesan-mozzarella sauce with a crunchy panko-Parmesan top, baked until golden.
# 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
# Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick 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 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, pepper, dried thyme, and nutmeg. Cook for 2 to 3 minutes, stirring continuously, 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 ¼ cup grated Parmesan, and olive oil. Mix until the breadcrumbs are evenly moistened. Sprinkle the topping uniformly over the casserole.
07 - Bake for 20 to 25 minutes until the edges are bubbly and the topping is golden brown. Allow the casserole to rest for 5 minutes before serving.
# Expert Tips:
01 -
- The nutmeg in the sauce is a quiet game changer that makes people close their eyes and ask what that flavor is.
- It reheats beautifully the next day, which means you can make it ahead and actually enjoy your own party.
02 -
- Do not skip draining the sprouts well after blanching because even a small amount of leftover water will thin out your carefully built sauce.
- Keep the cream at a gentle simmer and never a full boil, or the sauce can break and become grainy instead of smooth.
03 -
- Shred your own cheese from a block because pre-shredded varieties are coated in anti-caking powder that prevents them from melting smoothly into the sauce.
- If your topping is browning too fast before the casserole is bubbling, lay a sheet of foil loosely over the top for the last five minutes of baking.