Creamy Parmesan Brussels Sprouts Casserole (Printable Version)
Tender Brussels sprouts in a rich Parmesan-cream sauce with a golden panko crust; serves 6.
# What You'll Need:
→ Vegetables
01 - 1½ lbs Brussels sprouts, trimmed and halved
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
→ Dairy
04 - 1½ 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
# Directions:
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 3-4 minutes until just tender. Drain thoroughly and set aside.
03 - Melt butter in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 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 grated Parmesan, shredded mozzarella, salt, black pepper, dried thyme, and ground nutmeg. Cook for 2-3 minutes, stirring continuously until the cheeses have fully melted and the sauce thickens slightly.
05 - Fold the blanched Brussels sprouts into the creamy sauce, ensuring even coating. Transfer the entire mixture into the prepared baking dish, spreading it 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, then sprinkle the mixture uniformly over the casserole surface.
07 - Bake for 20-25 minutes until the edges are bubbling and the topping is golden brown. Allow the casserole to rest for 5 minutes before serving.
# Expert Hints:
01 -
- The creamy Parmesan sauce converts even the most stubborn sprout skeptics at your table.
- It reheats beautifully the next day, making it ideal for holiday prep ahead.
02 -
- Overcooking the sprouts during blanching is the quickest way to end up with mush, so pull them when they still have a slight bite.
- Letting the casserole rest for five to ten minutes before serving helps the sauce set and makes serving much cleaner.
03 -
- A tiny squeeze of lemon juice right before serving wakes up all the rich flavors and cuts through the heaviness.
- Pat the blanched sprouts dry with a clean towel before adding them to the sauce to prevent it from becoming watery.