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Brussels Sprouts with Bacon-Horseradish Cream

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  6 servings, 1 cup each
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.
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
Brussels Sprouts with Bacon-Horseradish Cream Recipe at
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.

Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   6 servings, 1 cup each
Calories: 80
Fat. Total: 3g
Protein: 5g
Carbohydrates, Total: 9g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 8mg
Sodium: 222mg
% Cal. from Fat: 34%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Ruth Reviewed: 04/20/2010
Brussels Sprouts with Bacon-Horseradish Cream
De-lish!!! I am not one to use or follow recipes...that being said...I did follow this one...and without having to adjust anything (except I omited the salt since I used frozen Brussels Sprouts)...the taste & textures are a fantastic combination. How can you go wrong with horseradish & bacon??? I do love brussels sprouts, my husband...not so much...but he did go back for 2nd and finished the dish.
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