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.

Servings: 6 servings, 1 cup each
Total Time: 20 minutes
Ease of Preparation: Easy
Health: Healthy Weight, Low Sodium, Low Cholesterol, Low Sat Fat, High Fiber, Low Carb, Low Calorie


Ingredients:

Brussels Sprouts with Bacon-Horseradish Cream
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


Steps:

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.

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

Nutrition: (Per serving)

Calories - 80
Carbohydrates - 9
Fat - 3
Saturated Fat - 1
Monounsaturated Fat - 1
Protein - 5
Cholesterol - 8
Dietary Fiber - 3
Potassium - 431
Sodium - 222
Nutrition Bonus - Vitamin K (216 daily value), Vitamin C (130 dv), Vitamin A (20 dv), Folate (19 dv).

Related Links:

  • Garlic-Rosemary Roasted Potatoes
  • More Healthy Holiday Sides & Desserts