The holidays are always special whether you're expecting a house full of family or friends or just a time to spruce up a meal with something extraordinary. A lot of great cooks pass over Brussels sprouts because they consider them too bitter, or just plain too blah. But just like any good culinary artist will tell you, it all comes down to how a food is cooked and dressed that makes it special.

 

VGQ invites you to be daring this next holiday season and try a special recipe that will compliment just about any holiday meal you have planned. Holiday-Style Brussels Sprouts with Bacon-Horseradish Cream will compliment the family turkey or ham or add a perfect side dish to a good cut of beef. We might suggest giving this a try with a Cabernet-Sauvigone infused pork shank or lamb lamb shank braised slowly in a cast iron dutch oven pot set at 325 degrees for about 3.5 hours delicious roasting.

 

Don't knock it till you try it! 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.

 

Here's what you'll need:

 

 

1 1/2 poundsBrussels sprouts, trimmed and halved

4 stripscrisp-cooked bacon, finely chopped

1/4 cupreduced-fat sour cream

2 teaspoonsprepared horseradish

1/4 teaspoonsalt

1/8 teaspoonfreshly ground pepper

 

Instructions

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.

 

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

Holiday Style Brussels Sprouts with Bacon-Horseradish Cream