Creamy Parmesan Brussels Sprouts Casserole (Printable Version)

Tender Brussels sprouts in a creamy Parmesan sauce, baked with a golden panko topping.

# 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

# Method:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add the trimmed and halved Brussels sprouts, blanching for 3–4 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 sauté for 3–4 minutes until translucent and fragrant. Stir in the minced garlic and cook for an additional minute, watching closely to prevent browning.
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 2–3 minutes until all the cheese has melted and the sauce thickens slightly.
05 - Fold the blanched Brussels sprouts into the creamy sauce, coating them evenly. Transfer the entire mixture into the prepared baking dish, spreading it into an even layer.
06 - In a small bowl, combine the panko breadcrumbs, ¼ cup grated Parmesan, and olive oil. Toss until the breadcrumbs are evenly moistened. Sprinkle the topping uniformly over the casserole surface.
07 - Bake uncovered for 20–25 minutes until the edges are bubbling and the topping is a deep golden brown. Allow the casserole to rest for 5 minutes before serving.

# Chef's Tips:

01 -
  • The cream sauce is so velvety that even people who swear they hate Brussels sprouts will go back for seconds.
  • It reheats beautifully the next day, which means you can make it ahead and actually enjoy your own party.
  • That crunchy panko Parmesan topping gives you the textural contrast that most vegetable side dishes dream about.
02 -
  • Do not skip draining the sprouts thoroughly after blanching because wet sprouts turn the cream sauce into soup and you will wonder what went wrong.
  • Grating your own cheese off a block instead of using pre shredded bags makes a huge difference since pre shredded has anti caking additives that prevent smooth melting.
03 -
  • Halve the sprouts through the stem end so they stay together and look neater in the finished dish.
  • A tiny pinch of cayenne in the cream sauce adds warmth without any detectable heat that rounds out all the richness beautifully.

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