Brussels Sprouts With Bacon-Horseradish Cream |
|
 |
Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve 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. Steam the Brussels sprouts in a Dutch oven instead of a saucepan. EatingWell Newsletter, December 2008. Ingredients:
1 1/2 lbs brussels sprouts, trimmed and halved |
6 slices crisp cooked bacon, finely chopped |
1 teaspoon roasted garlic (more if warranted) |
1/4 cup reduced-fat sour cream |
2 teaspoons prepared white horseradish |
1/4 teaspoon salt |
1/8 teaspoon fresh ground pepper |
1 pinch crushed red pepper flakes (optional) |
Directions:
1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.
2. Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes.
3. Mix bacon, garlic, sour cream, horseradish, salt, pepper and crushed pepper flakes (if using) in a medium bowl.
4. Add the Brussels sprouts and toss to coat.
|
|