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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

    2 Comments

    Best

    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.

    Cook

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


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