Brussels Sprouts with Prosciutto and Parmesan
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Brussels Sprouts dressed up for your next holiday meal. Serve with Roasted Rack of Pork or with Port-Glazed Pork Roast with Apple-Horseradish Sauce.
INGREDIENTS
3 tablespoons butter
2 cloves garlic, minced
3-ounces thinly sliced prosciutto, cut into slivers
1-1/2 pounds Brussels Sprouts, trimmed and halved
2 tablespoons flour
1-1/2 cups light cream (half-and-half)
3 tablespoons Marsala wine
3/4 teaspoon grated nutmeg
Salt and freshly ground pepper, to taste
3/4 cup grated Parmesan cheese, dividedPreheat oven to 350 degrees.
Melt butter in large skillet over medium-high heat. Add garlic and prosciutto and cook for 2 minutes, tossing, being careful not to burn the garlic. Add Brussels Sprouts and continue to cook for 5 minutes.
Stir in flour and toss to coat sprouts. Gradually stir in cream and Marsala.
Reduce heat to a simmer, cover and let simmer until sprouts are tender, about 12 to 15 minutes. Add nutmeg and season to taste with salt and pepper. Stir in 1/4 cup Parmesan cheese and cook just until cheese is melted. Remove from heat.
Transfer mixture to an oval baking dish and top with remaining 1/4 cup Parmesan cheese. Bake until bubbly and top is slightly browned, about 20 minutes. Serve hot.
Makes 8 servings