Brussels Sprouts with Prosciutto and Parmesan
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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. Add Brussels Sprouts and continue to cook 5 minutes. Stir in flour and toss to coat sprouts.
Gradually stir in cream and Marsala. Reduce heat to simmer, cover and let simmer until sprouts are tender, 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