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creamy garlic parmesan brussels sprouts

Brussels Sprouts Garlic Parmesan Casserole

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 Large pot
  • 1 colander
  • 1 large skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 box grater or microplane
  • 1 aluminum foil sheet

Ingredients
  

  • 2 pound Brussels sprouts trimmed and halved
  • 2 tablespoon kosher salt for blanching water
  • 2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 6 clove garlic minced
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 3/4 cup Parmesan cheese finely grated, divided
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon lemon zest finely grated

Instructions
 

  • Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil, add Brussels sprouts, and blanch for 3 to 4 minutes until bright green and slightly tender.
  • Drain the Brussels sprouts in a colander and spread them on a towel to dry for 2 minutes.
  • Heat butter and olive oil in a large skillet over medium heat, add garlic and red pepper flakes, and cook for 30 to 60 seconds until fragrant.
  • Whisk in heavy cream, milk, Dijon, salt, and black pepper, bring to a gentle simmer, and cook 2 minutes to slightly thicken.
  • Stir in 1/2 cup of the Parmesan and the mozzarella until melted and smooth.
  • Fold the dried Brussels sprouts into the sauce, coating evenly.
  • Transfer the mixture to the prepared baking dish and spread in an even layer.
  • In a bowl, combine panko, remaining 1/4 cup Parmesan, parsley, and lemon zest.
  • Sprinkle the panko mixture evenly over the casserole and cover loosely with foil.
  • Bake covered for 15 minutes, then remove foil and bake 10 to 12 minutes more until bubbling and golden on top.
  • Let the casserole rest for 5 minutes before serving.

Notes

Drying the blanched Brussels sprouts well helps the sauce cling and prevents a watery casserole; if skipping blanching, roast the sprouts 12 minutes at 425°F to develop more caramelization before saucing. For make-ahead, assemble up to the breadcrumb step, cover, and refrigerate 24 hours, then bake 5 to 10 minutes longer from cold. Swap half-and-half for the cream and milk if preferred, and add crisp bacon or pancetta for a smokier profile. Use a broiler burst at the end for extra browning, watching closely. Leftovers reheat best covered in a 350°F oven for 10 to 12 minutes to re-crisp the topping.
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