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Brussels Sprouts with Bacon-Horseradish Cream

November/December 2008, November/December 2007

Your rating: None Average: 4 (42 votes)

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

8 Reviews for Brussels Sprouts with Bacon-Horseradish Cream

09/21/2009
Anonymous

I think non fat greek yogurt in place of low fat sour cream would add benificial nutrients and intense flavor!

claudia, Chapel Hill, NC

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09/21/2009
Anonymous

I just made these tonight to go with the mac and cheese recipe from a couple years ago. They were excellent. The flavors balanced each other well. Also, I just steamed the brussel sprouts in the microwave because I don't have a steamer basked and they turned out great.

Ellen in NY, Ithaca, NY

Comments
09/21/2009
Anonymous
Yum!!! Jamie, Bethesda, MD

Yum!!!

Jamie, Bethesda, MD

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