Bacon Horseradish Brussels Sprouts


  • 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
  • ½ teaspoon ground black pepper
  • ¾ cup sour cream
  • 4 teaspoons Kelchner's 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, Kelchner's 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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