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Brussels Sprouts with Prosciutto and Parmesan
By Chef Tom Fraker

Brussels Sprouts with Prosciutto and Parmesan

3 tablespoons Butter
2 cloves Peeled Garlic minced
3 ounces Thinly Sliced Prosciutto cut into slivers
1 1/2 pounds Brussels Sprouts trimmed and halved (or whole Baby Brussels Sprouts)
2 tablespoons Flour
1 1/2 cups Light Cream
3 tablespoons Marsala Wine
3/4 teaspoon Nutmeg grated
Salt and Fresh Ground Black Pepper to taste
3/4 cup Grated Parmesan Cheese divided

Preheat oven to 350° F.

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 wine.

Reduce heat to a simmer, cover and let simmer until sprouts are tender, 12-15 minutes.

Add nutmeg and season to taste with salt and pepper.

Stir in ¼ cup of the 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.