Creamy Parmesan Brussels Sprouts (Printable Version)

Tender Brussels sprouts in a creamy Parmesan and mozzarella sauce, topped with golden panko for a comforting side.

# 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

# Method:

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 an additional minute until fragrant.
04 - Pour the heavy cream into the skillet and bring to a gentle simmer. Add ¾ cup Parmesan cheese, mozzarella, salt, pepper, dried thyme, and nutmeg. Stir continuously for 2-3 minutes 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, ¼ cup grated Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly moistened, then sprinkle the topping uniformly over the casserole.
07 - Bake for 20-25 minutes until the casserole is bubbling and the topping is a deep golden brown. Allow to rest for 5 minutes before serving.

# Expert Tricks:

01 -
  • The cream sauce is so velvety it converts even the most stubborn Brussels sprouts skeptics at the table.
  • That crunchy panko Parmesan topping delivers the kind of textural contrast that makes you go back for seconds before finishing your first plate.
  • It reheats beautifully the next day, which means you can absolutely make it ahead and pretend you just pulled it from the oven.
02 -
  • Do not skip draining the blanched sprouts thoroughly, because even a few tablespoons of leftover cooking water will turn your luxurious cream sauce into something soupy and disappointing.
  • I learned the hard way that walking away while the cream simmers is a guaranteed way to scrub burnt milk off your pan later, so stay close and stir.
  • The casserole will look a bit soupy right out of the oven but sets up beautifully after a 5 to 10 minute rest, so trust the process and do not panic.
03 -
  • Shred your own cheese every single time, because pre shredded varieties are coated in cellulose that prevents smooth melting and will leave your sauce grainy instead of silky.
  • A light touch of nutmeg in any cream sauce is the difference between something that tastes homemade and something that tastes like it came from a restaurant kitchen.

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