Brussels Sprouts With Bacon Horseradish Cream
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.
Steps
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 , garlic , sour cream , horseradish , salt , pepper and crushed pepper flakes in a medium bowl.
Add the brussels sprouts and toss to coat.
Ingredients
brussels sprouts, cooked bacon, roasted garlic, reduced-fat sour cream, white horseradish, salt, fresh ground pepper, crushed red pepper flakes