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.

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • 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.

    Advertisement
  • Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.

Nutrition Facts

80 calories; 3.5 g total fat; 8 mg cholesterol; 206 mg sodium. 9.5 g carbohydrates; 4.9 g protein; Full Nutrition

Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 0
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/13/2013
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. Pros: quick Read More
Rating: 4 stars
10/31/2011
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 Read More
Rating: 4 stars
10/31/2011
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 Read More
Advertisement
Rating: 4 stars
10/31/2011
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 Read More
Rating: 4 stars
10/31/2011
I think non fat greek yogurt in place of low fat sour cream would add benificial nutrients and intense flavor! claudia Chapel Hill NC Read More
Rating: 4 stars
10/31/2011
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 Read More
Advertisement
Rating: 4 stars
10/31/2011
Yum!!! Jamie Bethesda MD Yum!!! Jamie Bethesda MD Read More
Rating: 4 stars
10/30/2011
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! Read More