Creamy Parmesan Brussels Sprouts Casserole (Printer-friendly)
Brussels sprouts in creamy Parmesan sauce, topped with golden panko for a rich, comforting 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
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
02 - Bring a large pot of salted water to a rolling boil. Add the trimmed and halved Brussels sprouts, blanching for 3 to 4 minutes until just fork-tender. Drain thoroughly and set aside.
03 - Melt butter in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
04 - Pour the 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. Stir continuously for 2 to 3 minutes until the cheeses have fully melted and the sauce thickens slightly.
05 - Fold the blanched Brussels sprouts into the creamy sauce until evenly coated. Transfer the entire mixture into the prepared baking dish, spreading it into an even layer.
06 - In a small bowl, combine the panko breadcrumbs, remaining 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 to 25 minutes until the edges are bubbling and the topping is a deep golden brown. Allow the casserole to rest for 5 minutes before serving.
# Expert Advice:
01 -
- The creamy Parmesan sauce converts even the most stubborn Brussels sprout skeptics at your table.
- It reheats beautifully the next day, making it the rare side dish that tastes just as good for lunch.
02 -
- Under draining the blanched sprouts is the fastest way to end up with a watery casserole, so shake them dry or pat them with a clean towel.
- Add the cheese to the cream off the heat or at a very gentle simmer, because boiling cause the sauce to break and turn oily.
03 -
- Cut the Brussels sprouts in half through the stem end so the layers fan out and catch more sauce in every bite.
- A light dusting of nutmeg is what makes guests ask what your secret ingredient is, so do not be tempted to skip it.