One-Pan Pepper Jack Brussels Sprouts
This makes a total of 6 servings of One Pan Pepper Jack Brussels Sprouts. Each serving comes out to be 218 Calories, 18g Fat, 5g Net Carbs, and 10g Protein.
Ingredients
- 1 pound Brussels sprouts halved
- 1 tablespoon coconut oil
- 1 tablespoon garlic minced
- ½ cup sour cream
- ¼ cup heavy whipping cream
- 1 ½ cups shredded pepper jack cheese
- 1 tablespoon chopped sun-dried tomatoes
Instructions
- Clean Brussels sprouts, slice into halves, and place in a large skillet that you have a fitting lid for.
- Pour in enough water to just submerge the sprouts, then cover the skillet with a lid and bring the water to a simmer. Simmer for five to seven minutes.
- Remove the skillet from the heat and strain the sprouts. Rinse under very cold water to stop the cooking process and set aside.
- In the same skillet, heat oil and garlic on medium low heat until fragrant.
- Add sour cream and heavy whipping cream then turn the heat to medium. Slowly stir in pepper jack cheese.
- Once the sauce thickens, add Brussels sprouts and stir gently to coat.
- Bring the mixture back to a light simmer and cover with the lid. Continue to cook for three to five minutes
- Top with remaining cheese and sun-dried tomatoes and broil, or cook, with the lid on until cheese is melted and bubbly. Serve hot!