Brussels sprouts with creamy bacon horseradish sauce

1 December, 2009 at 9:19 pm 1 comment

I initially came across this recipe when putting together a link brainstorm for my previous brussels sprouts post, and immediately bookmarked it because everything about the title is exciting. Sprouts? Good. Horseradish? Yum. Cream? Keep going! Bacon??? Oh yeah. However, I held off making it at first because I figured I needed a real occasion to make something with a bacon cream sauce, of all things.  But then, with a half pound of sprouts on their last legs in my fridge, I figured I’d take a look at the recipe again, and I realized that the sauce is creamy because of sour cream, not heavy cream, and sour cream can be quite everyday friendly under the right circumstances! This was a really delicious (and accessible, to the sprout skeptic) way to enjoy brussels sprouts, it was quick and easy using a few simple ingredients, and it was pretty healthy for something with such a title.

Brussels sprouts with creamy bacon horseradish sauce

Adapted from EatingWell, via Food Network

Serves 4

1 lb brussels sprouts, trimmed and halved (in the picture above I was only using what I had, which was just enough sprouts for 2, but this recipe makes easily enough sauce to cover a pound of sprouts)

2 strips bacon

3 T fat free, reduced fat, or regular sour cream, depending on your tastes and what you have on hand

2 t horseradish (can adjust to taste, depending on your tolerance for horseradish)

Salt and pepper

Set your steamer basket over a pot of water and bring to a boil on the stove.  While water is coming to a boil, cook your bacon– I always put mine in the cold pan and turn it up to medium, then cook, turning, until it’s browned to my liking. When crispy, remove strips to a small plate lined with a paper towel.  Cool, then the crumble bacon into your serving bowl.

Place trimmed, cleaned, and halved Brussels sprouts in a steamer basket and steam for 7 minutes, or until just tender.

Meanwhile, finish the cream sauce by adding the sour cream, horseradish, and salt and pepper to the bacon in the serving bowl.  Stir to combine.  When brussels sprouts are steamed, dump them into the serving bowl and toss with the cream sauce.  Adjust salt and pepper to taste, and enjoy!

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Entry filed under: recipes. Tags: , , , , .

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1 Comment Add your own

  • 1. Meggie  |  2 December, 2009 at 11:49 pm

    This looks wonderful! I’m going to try this recipe out soon. Also, I have to say that your blog looks fabulous on my phone (which is more of a compliment to your blog than my phone as some sites look like crap on it)!

    Reply

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