Sides · vegetable

Creamy Jalapeno-Garlic Brussels Sprouts

It’s all doom and gloom outside and I’m not looking forward to driving into work today.

I’ve got a 4-wheel drive car, so I’ll be fine…I hope. Right now there’s just a slight glazing of ice on the roads, but later it will be snow-packed. Yuck.

I’m filling my lunchbox to the brim today so I can be prepared for a long day at work. I’ve got snacks galore on top of my dinner tonight: smothered pork chops and creamy jalapeno-garlic Brussels sprouts.

I found a cheesy Brussels sprouts recipe on Pinterest and thought I could make it better (don’t we all have those thoughts??). In the end, I did! Tossing Brussels sprouts in a creamy, cheesy, spicy sauce was one of the best ideas I’d had in a long time.

If you’re not a fan of spice, omit the jalapeno in this recipe. Other than that, enjoy!

Creamy Jalapeno-Garlic Brussels Sprouts

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Brussels sprouts tossed in a creamy, cheesy sauce with a jalapeno kick.


  • 2 lbs. Brussels sprouts, cut in half
  • 2 TBS. oil
  • salt and pepper
  • 4 cloves garlic, minced
  • 1 large jalapeno, diced
  • 1 cup heavy cream
  • 1/2 cup water
  • 1 cup Italian-style cheese blend, shredded
  • 1/2 cup shaved Parmesan



    1. Preheat oven to 375 degrees. In a large ovenproof skillet, heat oil over medium-high heat. Add halved Brussels sprouts and saute until gold brown, about 3-4 minutes. Season with salt and pepper.
    2. Stir in cream, water, garlic, and jalapenos. Cook, stirring, for about 4-5 minutes.
    3. Stir in shredded cheese and top with Parmesan. Place skillet in oven and bake for 15 minutes or until mixture is bubbly and cheese is melted.
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