Jalapeno Brussels Sprouts Gratin

Prep Time

Cook Time

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Mt Olive Pickles
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2 pounds Brussels sprouts
1 tablespoon kosher salt
2 tablespoons unsalted butter
1 cup Mt. Olive Jalapeno slices, drained
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk or half and half
1/4 teaspoon ground cumin
¼ tsp cayenne pepper
¼ tsp ground nutmeg
Kosher salt and Black pepper, to taste
8 oz shredded white Cheddar and/or pepper Jack
6 slices cooked bacon, crumbled


  1. On high heat, bring a 4-quart pot of water to a boil.
  2. As the water is heating, trim the Brussels sprouts by slicing off the woody bottom of each sprout, then either cutting sprouts in half.
  3. When the pot of water is boiling add the salt and the Brussels sprouts to the pot and cook for 5-7 minutes or until just tender.
  4. Drain the Brussels sprouts and rinse with cold water to stop the cooking.
  5. In a 10-inch cast-iron skillet, melt the butter on medium low heat and add the jalapeños. Stir and cook for about 3 minutes, then add the garlic and cook for 30 more seconds.
  6. Whisk in the flour and cook until lightly browned and fragrant, about 1 minute.
  7. Pour in the milk and whisk until everything is well combined. While occasionally stirring, cook until the milk has thickened, about 5 minutes, careful not to boil the mixture.
  8. Turn off the heat and stir half of the cheese into the sauce until it’s melted. Add the cumin, cayenne and nutmeg then add black pepper and salt to taste. Stir in the Brussels sprouts and until well combined.
  9. Evenly top the sprouts with the remaining cheese and bacon place under the broiler for 1 1/2 to 3 minutes or until the top is browned.
  10. Allow to rest about 10 minutes before serving. Enjoy!

Ready in: 40

Course: Side Dish