Rating: 4 stars
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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.




Ingredient Checklist


Instructions Checklist
  • 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 Facts

1 cup
80 calories; protein 4.9g; carbohydrates 9.5g; dietary fiber 3.3g; sugars 2.3g; fat 3.5g; saturated fat 1.4g; cholesterol 8.2mg; vitamin a iu 996.9IU; vitamin c 77.1mg; folate 76.3mcg; calcium 56.5mg; iron 1.6mg; magnesium 27.5mg; potassium 431.5mg; sodium 205.7mg; thiamin 0.2mg.

2 vegetable, 1 fat