Creamy Parmesan Brussels Sprouts Casserole (Printable Version)
Brussels sprouts in a creamy Parmesan sauce, finished with a crunchy panko topping and baked until golden.
# What You Need:
→ Vegetables
01 - 1½ lbs Brussels sprouts, trimmed and halved
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
→ Dairy
04 - 1½ cups heavy cream
05 - ¾ cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 2 tbsp unsalted butter
→ Seasonings
08 - 1 tsp kosher salt
09 - ½ tsp freshly ground 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
# How To Make:
01 - Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a rolling boil. Add the trimmed and halved Brussels sprouts and blanch for 3–4 minutes until just fork-tender. 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 soft and translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Pour the heavy cream into the skillet and bring to a gentle simmer. Add ¾ cup Parmesan cheese, mozzarella, salt, pepper, dried thyme, and nutmeg. Stir continuously for 2–3 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 to 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. Mix until the breadcrumbs are evenly moistened. Sprinkle the topping uniformly over the casserole.
07 - Bake for 20–25 minutes until the edges are bubbling and the topping is 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 sprouts skeptics at your table.
- It reheats beautifully the next day, making it a dream for holiday meal prep when oven space is precious.
02 -
- Do not skip draining the blanched sprouts thoroughly because even a few tablespoons of leftover water will thin your sauce into soup.
- The casserole will look slightly loose when it comes out of the oven but it sets up beautifully as it cools for those 5 minutes.
03 -
- Cut all the Brussels sprouts to the same size so they blanch evenly and no one gets a crunchy center while another piece turns to mush.
- Taste the sauce before combining it with the sprouts because Parmesan saltiness varies wildly between brands and you may need to adjust.