Creamy Parmesan Brussels Sprouts (Printable Version)
Tender sprouts in a rich Parmesan cream sauce, topped with melted cheese and golden breadcrumbs for a comforting baked side dish.
# 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
# Method:
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 rolling boil. Add trimmed and halved Brussels sprouts, cooking for 3 to 4 minutes until just tender. Drain thoroughly and set aside.
03 - In a large skillet over medium heat, melt the butter. Add the finely chopped onion and cook until softened, 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.
05 - Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps. Continue cooking for about 4 minutes until the sauce thickens and coats the back of a spoon. 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 until completely melted and smooth.
07 - Add the blanched Brussels sprouts to the skillet, tossing gently to coat evenly with the creamy sauce. Transfer the entire mixture to the prepared casserole dish, spreading into an even layer.
08 - Sprinkle the remaining ½ cup of Parmesan cheese over the top. In a small bowl, toss the panko breadcrumbs with olive oil and scatter evenly across the casserole surface.
09 - Bake in the preheated oven 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 rest for 5 minutes. Garnish with chopped fresh parsley and serve hot.
# Chef's Tips:
01 -
- The Dijon and nutmeg in the sauce quietly elevate the whole dish without anyone being able to guess your secret.
- It reheats beautifully the next day, making it just as good for a weekday lunch as it was for dinner.
02 -
- Do not skip draining the blanched sprouts thoroughly, because excess water will turn your creamy sauce into a watery puddle during baking.
- Adding the cheese off the heat prevents it from breaking or turning grainy, which I learned after ruining a perfectly good batch one rushed evening.
03 -
- Halve the Brussels sprouts through the stem end so they stay together and hold the sauce in their layers rather than shedding leaves everywhere.
- Taste the sauce before you pour it over the sprouts, because this is your last chance to adjust salt, pepper, or add another pinch of nutmeg.