Bacon-Horseradish Brussels Sprouts


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
  1. 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.
  2. 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.
  3. 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.



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