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