Creamy Parmesan Brussels Sprouts (Print)
Tender Brussels sprouts in a rich, creamy Parmesan sauce topped with golden melted cheese.
# Ingredient list:
→ 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 oven to 400°F. Grease a 9x13-inch casserole dish with butter or non-stick spray.
02 - Bring a large pot of salted water to a boil. Add the trimmed and halved Brussels sprouts, cooking for 3-4 minutes until just 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, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Sprinkle the flour over the onion mixture and stir continuously, cooking for 1-2 minutes to form a smooth roux.
05 - Gradually whisk in the whole milk and heavy cream, stirring constantly until the sauce thickens, 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, stirring until fully melted and smooth.
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 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.
09 - Bake uncovered for 25-30 minutes, or until the top is golden brown and the sauce is bubbly around the edges.
10 - Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve hot.
# Expert Tips:
01 -
- That moment when someone who swears they hate Brussels sprouts goes back for a second helping is pure magic.
- The cream sauce is versatile enough that you will want to pour it over everything from pasta to roasted chicken by the end of the week.
02 -
- Do not skip draining the blanched sprouts thoroughly because watery sauce is a disappointment you cannot fix once it is in the oven.
- Adding the cheese off the heat prevents it from separating and turning oily, which is a mistake I made more than once before learning the trick.
03 -
- Cut the Brussels sprouts in half through the stem end so they stay intact and hold the sauce in their layers like little cups.
- Taste the cream sauce before adding the sprouts and adjust the salt because Parmesan varies widely in saltiness depending on the brand and age.