Ingredients
1 pound fresh Brussels sprouts (about 4 cups)1/4 cup butter, cubed1 tablespoon all-purpose flour1 cup heavy whipping cream1 tablespoon coarsely chopped fresh rosemary2 garlic cloves, minced3/4 teaspoon salt1/4 cup shredded Parmigiano-Reggiano cheeseFreshly ground pepper
Preparation
Trim Brussels sprout stems; using a paring knife, cut an “X” in the bottom of each. Place sprouts in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until almost tender. Drain.
Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in rosemary and garlic. Add Brussels sprouts and salt; heat through, stirring to combine. Sprinkle with cheese and pepper.
