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Brussels Sprouts with Bacon-Horseradish Cream

November/December 2008, November/December 2007

Your rating: None Average: 4 (43 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

03/13/2013
Anonymous
great to flavor frozen sprouts

We had a bag of frozen Brussels sprouts--had tried one bag plain and didn't like. So I was looking for a way to use them and make them palatable. Tried the sauce with the microwaved sprouts and they were good. I can imagine that fresh Brussels sprouts would be even better.

quick
Comments
10/15/2009
Anonymous

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!

Comments
09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

Comments (1)

7 comments

Anonymous wrote 9 weeks 1 day ago

My husband and I both love

My husband and I both love brussels sprouts, but didn't much like the cream sauce for in this recipe. The bacon would have been a nice touch without the sour cream and horseradish.

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