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  • 1 1/2 pounds brussels sprouts trimmed and halved
  • 4 strips bacon crisp-cooked, finely chopped
  • 3 1/2 tablespoons sour cream, light or low-fat plain yogurt
  • 2 teaspoons horseradish prepared
  • 1/4 teaspoon salt or to taste
  • 1 x black pepper freshly ground, to taste


  • Put a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.
  • Place Brussels sprouts in the basket and steam until tender, about 7 minutes.
  • Toss together bacon, sour cream, horseradish, salt and pepper in a medium bowl.
  • Stir in the Brussels sprouts and toss to coat.
  • Serve warm or chilled.