The creamy horseradish sauce can be made the night before, meaning one less thing on your holiday prep list.
Bacon-Horseradish Brussels Sprouts
Serves: 4 to 6 servings
- 4 slices center-cut bacon
- 1½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1 tablespoon stone-ground mustard
- 2 teaspoons kosher salt, divided
- ½ teaspoon ground black pepper, divided
- ¾ cup sour cream
- 4 teaspoons prepared horseradish
- 1 small clove garlic, grated
- Garnish: ground black pepper
- In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp, 10 to 12 minutes. Remove bacon, and let drain on paper towels, reserving drippings in skillet. Roughly chop bacon.
- Add Brussels sprouts to skillet; cook over medium-high heat, stirring frequently, until browned and tender, 12 to 14 minutes. (Reduce heat as necessary to prevent overbrowning.) Stir in butter, vinegar, mustard, 1 teaspoon salt, and ¼ teaspoon pepper.
- In a small bowl, stir together sour cream, horseradish, garlic, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper. Top sprouts with bacon, and drizzle with sour cream sauce. Garnish with pepper, if desired.