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Brussels Sprouts with Prosciutto and Parmesan recipe

Brussels sprouts dressed up for your nextholiday meal. Serve with RoastedRack of Pork or with Port-GlazedPork Roast with Apple-Horseradish Sauce.

Recipe: Brussels Sproutswith Prosciutto and Parmesan

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 all-purpose 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 freshly grated Parmesan cheese, divided use

  • Preheat oven to 350°F (175°C).
  • Melt butter in large skillet over medium-highheat. Add garlic and prosciutto and cook for 2 minutes, tossing.
  • Add brussels sprouts and continue to cookfor 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 15minutes.
  • Add nutmeg and season to taste with saltand pepper. Stir in 1/4 cup Parmesan cheese and cook just untilcheese is melted. Remove from heat.
  • Transfer mixture to an oval baking dishand top with remaining 1/4 cup Parmesan.
  • Bake until bubbly and top is slightlybrowned, about 20 minutes. Serve hot.

    Serves 8

    Recipe provided courtesy of Pork, The OtherWhite Meat.

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  • Comments



    Prosciutto, after you cook them, they become super crispy and taste amazingly delicious and go well with brussels sprouts, and less greasy. However, Pancetta works, too.


    This garlic-prosciutto brussels sprouts make a perfect side dish for dinners and special holiday occasions. Did you mean pancetta?

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