Brussels Sprouts with Bacon-Horseradish Cream

From EatingWell: November/December 2008, November/December 2007 — Subscribe Now!

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.

READER'S COMMENT:

"OMG! so delicious! I modified a little for the vegetarian set -- I used Trader Joe's Soy Chorizo, which has a fantastic spicy/smoky flavor of its own, and non-fat yogurt instead of sour cream, added about 1/2 tbsp of splenda to add a...

Brussels Sprouts with Bacon-Horseradish Cream Recipe

6 servings, 1 cup each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

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

Preparation

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.

Nutrition

Per serving: 80 calories; 3 g fat (1 g sat, 1 g mono); 8 mg cholesterol; 9 g carbohydrates; 5 g protein; 3 g fiber; 222 mg sodium; 431 mg potassium.

Nutrition Bonus: Vitamin K (216% daily value), Vitamin C (130% dv), Vitamin A (20% dv), Folate (19% dv).

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat