Creamy Parmesan Brussels Sprouts (Printer-Friendly)
Tender sprouts in rich, cheesy sauce topped with golden breadcrumbs
# What You'll 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 Make It:
01 - Preheat oven to 400°F. Grease a 9x13-inch casserole dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a boil. Add the trimmed and halved Brussels sprouts, cooking 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 cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Sprinkle the flour over the onion and garlic mixture. Stir continuously and cook for 1-2 minutes to form a smooth roux, removing any raw flour taste.
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 the sauce is 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 25-30 minutes, 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 -
- That golden, bubbly crust on top hides the most velvety, garlicky sauce underneath, and it converts even the most stubborn Brussels sprouts skeptics at the table.
- It reheats beautifully the next day, which means you can make it ahead for a holiday dinner and actually enjoy your own party instead of scrambling at the last minute.
02 -
- Do not skip the blanching step, because raw sprouts dumped straight into the casserole will not cook through properly in the oven and you will end up with crunchy, bitter centers.
- Adding the cheese off the heat prevents the sauce from breaking and turning grainy, which is a mistake I made exactly once before learning this the hard way.
03 -
- Trim the toughest outer leaves off each sprout and cut a tiny sliver off the woody base, because those tough ends will never soften no matter how long you bake them.
- Whisk the milk and cream into the roux in a slow, steady stream rather than all at once, and you will never have to deal with lumpy sauce again.