Pepper Jack Brussel Sprouts

Ingredients

• Brussels sprouts

  Raw

  1 lb or 453g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  1 ½ tbsp or 13g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Monterey cheese

  Includes Pepper Jack

  1 ½ cup, shredded or 169g

• Sun-dried tomatoes

  2 tbsp or 7g

Directions

1. Clean the Brussels sprouts, slice them in half, and place them in a large skillet with a lid.
2. Add enough water to just cover the sprouts, cover with the lid, and bring to a simmer. Cook for 5-7 minutes.
3. Remove from heat, strain the sprouts, and rinse under cold water to stop cooking. Set aside.
4. In the same skillet, heat olive oil and minced garlic over medium-low heat until fragrant.
5. Add sour cream and heavy whipping cream, then increase the heat to medium. Gradually stir in the pepper jack cheese.
6. Once the sauce thickens, add the Brussels sprouts and gently stir to coat.
7. Bring the mixture to a light simmer, cover, and cook for an additional 3-5 minutes.
8. Top with remaining cheese and sun-dried tomatoes, then broil or cover and cook until the cheese is melted and bubbly. Serve hot.

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