Creamy Rosemary Brussels Sprouts

Today I made the best Brussels Sprouts in the history of dinnertime.

And I took photos of leftovers.  Again.  It's the new food blogging trend.

Leftover Brussels Sprouts *and* leftover Chicken with Orzo.

Ingredients:

Brussels Sprouts, trimmed and halved

1/4 cup butter

1 TBSP flour

1 cup heavy whipping cream

1 TBSP rosemary

2 garlic cloves, minced

3/4 tsp salt

1/4 cup Parmesan cheese

Freshly ground pepper

Directions:

Boil the Brussels Sprouts for about 10 minutes.  Drain and set aside.

Melt butter in saucepan.  Add flour and whisk.  Stir in cream and bring to a boil.  Stir and don't stop stirring for 2 minutes until thick.  Stir in garlic and rosemary and salt.  Add Brussels Sprouts and stir to coat.  Top with cheese and pepper.  Eat. Save the leftovers and eat again.