Brussels Sprouts with Bacon-Horseradish Cream

These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve with corned beef and potatoes, or alongside a holiday ham or turkey. Look for sprouts with tight, firm, small deep-green heads; if they're still on the stalk, so much the better. To prepare, peel off outer leaves and trim the stems. Double it: Steam the Brussels sprouts in a Dutch oven instead of a saucepan.
Brussels Sprouts with Bacon-Horseradish Cream
Brussels Sprouts with Bacon-Horseradish Cream

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    pounds Brussels sprouts, trimmed and halved

  • 4

    strips crisp-cooked bacon, finely chopped

  • 1/4

    cup reduced-fat sour cream

  • 2

    teaspoons prepared horseradish

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon freshly ground pepper

Directions

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes. 2. Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.

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