Creamy Parmesan Brussels Sprouts (Printer-friendly)
Tender sprouts baked in rich Parmesan cream sauce with bubbly mozzarella topping.
# 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
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch casserole dish with butter or cooking 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 tender-crisp. 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, allowing the raw flour taste to cook off.
05 - Gradually whisk in the whole milk and heavy cream, pouring slowly to prevent lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 4 minutes. 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 gently until completely melted and the sauce is smooth.
07 - Add the blanched Brussels sprouts to the skillet, tossing to coat evenly in the creamy cheese sauce. Transfer the entire mixture to the prepared casserole dish, spreading into an even layer.
08 - Sprinkle the remaining ½ cup of Parmesan cheese evenly over the top. In a small bowl, toss the panko breadcrumbs with olive oil, then sprinkle the mixture over the casserole for a golden, crunchy finish.
09 - Bake uncovered for 25 to 30 minutes, or until the top is golden brown and the sauce is bubbly around the edges.
10 - Remove from the oven and let the casserole rest for 5 minutes to allow the sauce to set. Garnish with chopped fresh parsley and serve hot.
# Expert Advice:
01 -
- The creamy sauce transforms even the most skeptical Brussels sprouts haters into genuine fans at first bite.
- It reheats beautifully the next day, making it just as rewarding for leftovers as it is fresh from the oven.
02 -
- Do not skip blanching the sprouts because raw ones will not cook through properly in the oven and you will end up with a crunchy, unpleasant texture at the center.
- Adding the cheese off the heat prevents the sauce from breaking or turning grainy, a mistake I made more than once before learning better.
03 -
- Trim the sprouts right at the base but not so far that the leaves fall apart because you want the halves to stay intact through blanching and baking.
- Grate your own Parmesan from a block rather than using the pre shredded kind since the cellulose coating on bagged cheese prevents it from melting smoothly.