Yes, Brussels sprouts—The bane of kids everywhere…
These tasty buds that look like mini-cabbages are harvested from September through March, making them a traditional winter stock veggie. Many believe that a good frost right before harvest will add a touch of sweetness.
Roasted Brussels Sprouts with Bacon
• 1 1/2 pounds Brussels sprouts (on stalk), trimmed and halved
• Olive oil to coat
• 4 strips nitrate free cooked bacon, chopped. May trim some fat from bacon prior to cooking
• 1/4 cup reduced-fat sour cream
• 2 teaspoons prepared horseradish (not horseradish sauce)
• 1/4 teaspoons kosher salt
• 1/8 teaspoons freshly ground pepper
• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any limp or yellow outer leaves. Rinse well and dry.
• Mix sprouts in a large bowl with olive oil, salt and pepper
• Spread on a sheet pan and roast for 35 to 40 minutes, until crisp and tender
Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat. Serve warm.
Nutritional Profile per serving: Calories: 110, Fat: 7g, Protein: 4g, Carbs: 10g