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    Brussels Sprouts with Bacon-Horseradish Cream

    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.


    • 1 1/2 pounds Brussels sprouts, trimmed and halved
    • 4 strips crisp-cooked bacon, finely chopped
    • 1/4 cup reduced-fat sour cream
    • 2 teaspoons prepared horseradish
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground pepper


    Step 1
    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.
    Step 2
    Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.

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