Enter this dish. Now, I wouldn’t say the young man is a FAN, but he ate them. All. And they were delicious both freshly made and left over the next day, which is always great (and not everything is great left over, let’s admit!). We had a bigger group, so I doubled this. I also read through the comments and added a bit more horseradish for extra zip – you’ll need to know if your horseradish is fairly mild or the kind that clears your sinuses as you’re planning this recipe!
This recipe says that it serves 6 with 1 1/2 lb of Brussels sprouts. I’d probably say 4, unless you have ones that really don’t like them, or all kids. (We want to always let you know how many “real person” servings these recipes have – it’s always frustrating to think you’re making enough food, only to realize it’s not even close!)
Here we go:
- 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
I also only used 4 strips of bacon, even though I doubled the recipe. Everyone agreed it was plenty!
RP: 4 servings
RATING: 4 STARS