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

Comments

Comment	Posted
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 little sweetness to it. Total Calorie count that way - 159 calories for about 1.5 cups worth. It's delish!	5 weeks 2 days ago
These were amazing (and no one in my family even really likes brussel sprouts). I've made them several times in the past few weeks. I use turkey bacon instead of regular and add a bit more horseradish. Mmmm. I highly recommend this recipe. Chum, Brooklyn, NY	8 weeks 5 days ago
This was really good. We like brussels sprouts but always use the same recipe. This one looked good so we made it with turkey bacon and greek yogurt (instead of sour cream) as suggested by another reviewer. This is delicious! I suggest using a little more horseradish if you want it spicy though. I made it as the recipe stated and though I could taste the horseradish, it was not spicy. Cara, Bellingham, WA	8 weeks 5 days ago
This is the best recipe for brussels sprouts I've tried so far! For the freshest flavor be sure to purchase brussels sprouts on the stalk. Since the stalk I purchased had a variety of sizes I left the smallest ones whole to ensure even cooking. I only steamed them for approximately four and a half minutes and they retained a good firm texture - even when reheated them a few hours later. As I made this recipe ahead of time I mixed the cream and bacon with the sprouts just prior to serving. Yum! socalkel, Santa Clarita, CA	8 weeks 5 days ago
I think non fat greek yogurt in place of low fat sour cream would add benificial nutrients and intense flavor! claudia, Chapel Hill, NC	8 weeks 5 days ago
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	8 weeks 5 days ago
Yum!!! Jamie, Bethesda, MD	8 weeks 5 days ago