Creamy Parmesan Brussels Sprouts (Printable)
Tender Brussels sprouts in a rich, cheesy Parmesan sauce with a golden crispy topping.
# What You Need:
→ Vegetables
01 - 2 lbs Brussels sprouts, trimmed and halved
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Creamy Parmesan Sauce
04 - 2 tbsp unsalted butter
05 - 2 tbsp all-purpose flour
06 - 1 1/4 cups whole milk
07 - 1/2 cup heavy cream
08 - 1 cup grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp ground nutmeg (optional)
→ Crumb Topping
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 cup panko breadcrumbs (optional)
15 - 1 tbsp unsalted butter, melted
# How To Make:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a rolling boil. Add trimmed and halved Brussels sprouts, cooking for 4–5 minutes until just fork-tender. Drain thoroughly and set aside.
03 - In a large skillet, melt 2 tbsp butter over medium heat. Add the chopped onion and sauté for 3 minutes until softened and translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Sprinkle the flour over the sautéed onion and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
05 - Gradually whisk in the whole milk and heavy cream, pouring slowly to prevent lumps. Continue cooking and stirring over medium heat for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
06 - Reduce heat to low. Add grated Parmesan, shredded mozzarella, salt, black pepper, and nutmeg. Stir continuously until the cheeses melt completely and the sauce is smooth and creamy.
07 - Add the blanched Brussels sprouts to the cheese sauce, gently tossing to coat each piece evenly. Transfer the entire mixture into the prepared 9x13-inch baking dish, spreading into an even layer.
08 - In a small bowl, combine the remaining 1/4 cup grated Parmesan, panko breadcrumbs (if using), and 1 tbsp melted butter. Mix until the crumbs are evenly moistened, then sprinkle uniformly over the casserole surface.
09 - Bake on the center rack for 20–25 minutes until the topping is deep golden brown and the sauce is bubbling around the edges.
10 - Remove from the oven and let the casserole rest for 5 minutes to allow the sauce to set slightly before serving.
# Expert Hints:
01 -
- The creamy Parmesan sauce converts even the most stubborn Brussels sprout skeptics at your table.
- It reheats beautifully the next day, making it perfect for meal prep or holiday leftovers.
- You probably have almost everything you need in your kitchen right now.
02 -
- Dry the blanched Brussels sprouts thoroughly before adding them to the sauce because excess water will make the casserole soupy and dilute the flavor.
- Grating your own Parmesan from a wedge instead of using the pre shredded kind makes the sauce dramatically smoother and more flavorful.
03 -
- Cut all your Brussels sprouts in half and place them cut side down in the baking dish so they caramelize slightly against the hot surface and develop a nutty sweetness.
- Let the casserole rest those full five minutes before serving because the sauce continues to thicken as it cools and you will get much cleaner scoops.