Brussels Sprouts with Prosciutto and Parmesan

8 Servings 45 minutes


  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 ounces prosciutto, thinly sliced, cut into slivers
  • 1½ pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons flour
  • 1½ cups half & half
  • 3 tablespoons Marsala wine
  • ¾ teaspoon nutmeg, grated
  • salt and pepper, to taste
  • ¾ cup parmesan cheese, grated, divided 


  • Preheated oven to 350°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 ¼ cup 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.