Creamy Parmesan Brussels Sprouts Bake (Printable Version)
Tender sprouts baked in rich, cheesy Parmesan sauce for ultimate comfort.
# 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
→ Cream 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
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch casserole dish with butter or nonstick spray.
02 - Bring a large pot of generously salted water to a rolling boil. Add the trimmed and halved Brussels sprouts and cook for 3 to 4 minutes until just fork-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 and translucent, 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, removing any raw flour taste.
05 - Gradually whisk in the whole milk and heavy cream, pouring slowly to prevent lumps. Continue whisking over medium heat until the sauce thickens and coats the back of a spoon, 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. Stir until completely melted and the sauce is smooth and glossy.
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 it 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 and scatter over the casserole for a golden, crunchy finish.
09 - Bake on the center rack for 25 to 30 minutes until the top is deeply golden and the sauce is bubbly around the edges.
10 - Remove from the oven and allow the casserole to rest for 5 minutes. Garnish with chopped fresh parsley and serve hot.
# Expert Hints:
01 -
- The creamy Parmesan sauce converts even the most stubborn Brussels sprouts skeptics at your table.
- It reheats beautifully the next day, making it perfect for leftovers that disappear fast.
02 -
- Overcooking the Brussels sprouts during blanching will make them mushy once baked, so pull them from the water while they still have a slight bite.
- Adding cold milk all at once to the roux creates lumps that are nearly impossible to whisk out, so pour it in slowly while stirring constantly.
03 -
- Grate your own Parmesan from a wedge rather than using the pre-shredded kind, which contains anti-caking powders that make the sauce grainy instead of velvety.
- A tiny pinch of nutmeg goes a long way in any cream sauce, so measure carefully and never eyeball it.