Brussels Sprouts with Bacon-Horseradish Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From EatingWell: November/December 2008 Tangy horseradish-cream topped Brussel sprouts are just the thing to serve with corn beef and potatoes or alongside a holiday ham or turkey. Look for sprouts with tight, firm, small deep-green heads, if there still on the stalk, so much the better. To prepare, peel off outer leaves and trim the stems. Ingredients:
1 1/2 pounds brussel sprouts, trimmed and halved |
4 strips bacon, crisp-cooked and finely chopped |
1/4 cup yogurt, non-fat, fage |
2 teaspoons prepared horseradish |
1/4 teaspoon salt |
1/8 teaspoon 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 int he basket and steam until tender, 6 to 8 minutes
2. Mix bacon, yogurt, horseradish, salt and pepper in a medium bowl. Add the Brussel sprouts and toss to coat.
3. Serving Size: 1 cup
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