Brussels sprouts dressed
up for your next holiday meal. Serve with Roasted Rack
of Pork or with
Port-Glazed
Pork Roast with Apple-Horseradish Sauce.
Brussels
Sprouts with 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 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 to 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.
Serves 8
Nutrition Facts Per Serving:
Calories 208 calories
Protein 11 grams
Fat 13 grams
Sodium 411 milligrams
Cholesterol 47 milligrams
Carbohydrates 13 grams
Fiber 4 grams
Recipe provided courtesy
of Pork, The Other White Meat.
