Brussels Sprouts with Prosciutto and Parmesan



  • 3 tablespoons butter
  • 2 cloves garlic (minced)
  • 3 ounces prosciutto (thinly sliced, cut into slivers)
  • 1 1/2 pounds brussels sprouts (trimmed and halved)
  • 2 tablespoons flour
  • 1 1/2 cups half & half
  • 3 tablespoons marsala wine
  • 3/4 teaspoon nutmeg (grated)
  • salt
  • black pepper
  • 3/4 cup Parmesan cheese (grated, divided)
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    1. 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.
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