Creamy Parmesan Brussels Sprouts Casserole (Printer-Friendly)
Brussels sprouts in a creamy Parmesan sauce with a golden panko crust for a cheesy, comforting holiday side.
# 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
# How to Make It:
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 trimmed and halved Brussels sprouts, blanching for 3 to 4 minutes until just tender. Drain thoroughly and set aside.
03 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent. Stir in minced garlic and cook for 1 additional minute until fragrant.
04 - Pour heavy cream into the skillet and bring to a gentle simmer. Add ¾ cup Parmesan, mozzarella, salt, pepper, thyme, and nutmeg. Cook for 2 to 3 minutes, stirring continuously, until the cheeses have fully melted and the sauce coats the back of a spoon.
05 - Fold the blanched Brussels sprouts into the creamy sauce until evenly coated. Transfer the mixture to the prepared baking dish, spreading into an even layer.
06 - In a small bowl, combine panko breadcrumbs, ¼ cup grated Parmesan, and olive oil. Toss until the breadcrumbs are evenly moistened. Sprinkle the mixture uniformly over the casserole surface.
07 - Bake for 20 to 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 Parmesan sauce transforms even the most stubborn Brussels sprouts skeptics into genuine fans at first bite.
- It reheats beautifully the next day, making it perfect for meal prep or enjoying as leftovers straight from the fridge.
02 -
- Drain the blanched sprouts extremely well because excess water will make the sauce soupy and ruin the texture.
- Do not walk away while the cream simmers because it can scorch quickly if left unattended on too high heat.
03 -
- Freshly grated Parmesan melts into the sauce seamlessly while pre grated versions often contain anti caking agents that make it grainy.
- Cut all the sprouts in half so they sit cut side down in the dish and soak up more of that creamy sauce.