Creamy Brussels and Wine


I love this.  This is the veggie dish that is on our table for Thanksgiving, Christmas, Easter and the selected birthday.  Creamy and different with a hit of Marsala wine.  This one also takes a little time but it is worth every minute of preparation.  Feel free to split the preparation into two days.  Clean and chop the brussels and prosciutto the day before to make it easier.

Brussels Sprouts with Marsala wine, Prosciutto, Parmesan (Non-Paleo)

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 flour
1 1/2 cup 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


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. Slowly alternating between the two to incorporate. Reduce heat to a simmer, cover and let simmer until sprouts are tender, about 12-15 minutes.

Remove from heat.

Add nutmeg and season to taste with salt and pepper. Stir in 1/4 cup only of the divided parmesan cheese just until cheese is melted.
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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