Creamy Parmesan Brussels Sprouts (Printable Version)
Tender sprouts in a rich, creamy Parmesan sauce baked to golden perfection.
# 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
# Method:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch casserole 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, 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 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 until the sauce thickens, about 4 minutes. Season with 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 panko breadcrumbs with olive oil, then scatter the mixture 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 Tricks:
01 -
- The creamy Parmesan sauce converts even the most stubborn Brussels sprouts hater at your table.
- It reheats beautifully the next day, making it ideal for meal prep or leftover feasting.
02 -
- Do not skip blanching the sprouts first, raw ones will not cook through properly in the oven and you will end up with crunchy centers.
- Add the cheese off the heat or it can separate and turn grainy instead of silky smooth.
03 -
- Cut all the Brussels sprouts the same size so they cook evenly and you never bite into one that is underdone.
- Taste the sauce before assembling and adjust salt carefully because Parmesan gets saltier as it bakes.