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See also:
Brussels Sprouts Cooking Tips  ;  Brussels Sprouts Article


Serves 8.


    · 3 tablespoons butter
    · 2 cloves garlic, minced
    · 3 ounces thinly sliced prosciutto, cut into slivers
    · 1½ pound Brussels sprouts, trimmed and halved
    · 2 tablespoons flour
    · 1½ 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 grated Parmesan cheese, divided

Cooking 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.

    Serving Suggestions
    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.


Nutrition Facts
Calories 208 calories; Protein 11 grams; Fat 13 grams; Sodium 411 milligrams; Cholesterol 47 milligrams; Carbohydrates 13 grams; Fiber 4 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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