Brussels Sprouts with Bacon-Horseradish Cream

  • Active Time 20m
  • Total Time 20m

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.

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

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 Publisher. All rights reserved.

RecID 7609

nutrition information per serving

80 calories; 3g total fat; 1g total saturated fat; 8mg cholesterol; 222mg sodium; 9g carbohydrates; 3g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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