Recipe by Sharlene~W
Since Brussels sprouts are considered by some a traditional Thanksgiving side dish, I decided to give this one I saw on prepared on Cookworks (FoodTV). Even though it is a pretty rich side dish, everyone loved the flavor of the sauce (besides it is a feast day!).
Top Review by nsomniak6
I made this last night with great results except that I forgot to add the nutmeg and I added a teaspoon table salt which was too much. (rememeber to add less if you use table salt!)It was still good, but this is an extremely rich dish! I might try evaporated milk next time to cut down on the calories. Since I had so much left over and because cream sauces don't reheat well, I made it into a pasta sauce. I added little bits of milk while stirring over low heat until I got the consistency and temperature that I wanted and it was even beter that way. I will suggest scoring the bottoms before you quarter them as it can be time consuming if you don't. I didn't do either and the bottoms were a little undercooked (my fault). Otherwise this is an excellent, if not, gourmet side dish!
- 2 lbs Brussels sprouts
- 4 ounces prosciutto, julienned
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups heavy cream
- 1 cup half-and-half
- 1⁄4 cup sherry wine
- 1 cup finely grated parmesan cheese, plus
- 1⁄2 cup parmesan cheese
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 head garlic
- 1⁄2 teaspoon olive oil
Directions See How It's Made
- Preheat oven to 350°F.
- To roast garlic: Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil. Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle. Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week.
- Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X.".
- Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes.
- Add the flour and continue stirring for 2 minutes.
- Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
- Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper.
- Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan (I used only 1/4 cup as this seemed adequate). Cover with aluminum foil and bake for 25 minutes. Serve immediately.