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 Brussels sprouts, slice into halves, and place in a large skillet with a fitting lid.
2. Pour in enough water to just submerge the sprouts, cover the skillet with a lid, and bring the water to a simmer. Simmer for five to seven minutes.
3. Remove the skillet from the heat and strain the sprouts. Rinse under very cold water to stop the cooking process and set aside.
4. In the same skillet, heat olive oil and garlic on medium low heat until fragrant.
5. Add sour cream and heavy whipping cream, then turn the heat to medium. Slowly stir in pepper jack cheese.
6. Once the sauce thickens, add Brussels sprouts and stir gently to coat.
7. Bring the mixture back to a light simmer and cover with the lid. Continue to cook for three to five minutes.
8. Top with remaining cheese and sun-dried tomatoes and broil, or cook, with the lid on until cheese is melted and bubbly. Serve hot.

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