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Brussels Sprouts with Prosciutto and Parmesan
Ingredients
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 ounces prosciutto, thinly sliced, cut into slivers
- 1½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons flour
- 1½ cups half & half
- 3 tablespoons Marsala wine
- ¾ teaspoon nutmeg, grated
- salt and pepper, to taste
- ¾ cup parmesan cheese, grated, divided
Directions
- Preheated oven to 350°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 ¼ cup parmesan cheese and cook just until cheese is melted. Remove from heat. Transfer mixture to an oval baking dish and top with remaining ¼ cup parmesan. Bake until bubbly and top is slightly browned, about 20 minutes. Serve hot.
