Brussels Sprouts with Prosciutto and Parmesan
Category: Side Dishes
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Serves/Makes: 8
Ready in: 1-2 hrs
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 ounces thinly sliced prosciutto, cut into slivers
- 1 1/2 pound Brussels sprouts, trimmed and halved
- 2 tablespoons flour
- 1 1/2 cup 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, divided
Preheat oven to 350 degrees F. 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 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 12-15 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. Bake until bubbly and top is slightly browned, about 20 minutes. Serve hot.
Recipe Source: cdkitchen.com
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