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IngredientsUS|METRIC
US|METRIC
- 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)
Directions
- 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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