Ingredients
Scale
- 2 pounds Brussels sprouts, trimmed and halved
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup bread crumbs
- 2 tablespoons melted butter
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl.
- Step 2: Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
- Step 3: Transfer the roasted Brussels sprouts to a greased 9×13 inch baking dish.
- Step 4: Pour the heavy cream over the Brussels sprouts and sprinkle with Parmesan cheese.
- Step 5: In a small bowl, combine the bread crumbs and melted butter. Sprinkle the bread crumb mixture evenly over the casserole.
- Step 6: Bake for 15-20 minutes, or until the topping is golden brown and the casserole is bubbly. Let cool slightly before serving.
Notes
- To prevent sogginess, store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the oven or toaster oven until warmed through and the topping is crisp.
- Serve this creamy casserole alongside roasted chicken or pork for a comforting and complete meal.
- Roasting the Brussels sprouts cut-side down encourages maximum browning and a more flavorful, caramelized finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American