Brussels Sprouts in Spicy Sour Cream

I've grown to love Brussels Sprouts. These mini cabbages, the size of ping bong balls, are quick to prepare and intensely flavorful. And even veggie phobic tots will chow down, that is, if you leave out the spicy horseradish part of my Brussels Sprouts in Spicy Sour Cream.

This creamy and luscious dish can be served warm or chilled -- and it's perfect for picnicking, patio partying, or just served on the side.

Normally I have them sauteed with a couple of slices of bacon -- kind of like a typical Southern Collard Greens recipe, here. I've even read about them deep fried at local gastropubs! (I definitely have to try that one.)

Brussels sprouts have been turning up in one pound to10 ounce packages at my local 99c only Store lately, and I'm taking full advantage coming up with ways to cook them. So do check back for more recipes.

So try out my Brussels Sprouts in Spicy Sour Cream recipe sometime -- you can always adjust the horseradish heat for your picky eaters!

3-D without glasses 

Ingredients (3-4 servings)

• 1 pound to 10 oz. uncooked brussels sprouts
• 1 cup sour cream - regular or light
• 1 tablespoon horseradish - from jar. Add or subtract amount to suit any taste. Okay to substitute with 1/4 teaspoon (or less) cayenne pepper.
• 1/2 cup of water to steam brussels sprouts.

Directions
Add about a 1/2 cup of water to a pot with a steamer rack and start heating up.

Rinse off brussels spouts and remove any older brown leaves, if necessary. Slice off the tough root (there is barely any there, so just do a thin slice.) and slice brussels sprouts in half.

Add brussels sprouts to a steamer rack and steam on low heat for about 10-15 minutes until done (or lessen time if you like a crunchy texture.) Drain and add to a bowl.

You can pre-mix sour cream and horseradish in a bowl -- or just add it all with the drained brussel sprouts, and gently stir it all together. Serve at room temperature or chilled.

Hindsight
If you don't have a steamer with a strainer, just add a 1/4 cup of water to a pot with brussels sprouts, cover and steam until done - then drain. Check during steaming to make sure water doesn't cook out - add when necessary.

I added a tablespoon of horseradish for a mild heat, but you could add more for a spicier version. Just taste as you add it for desired heat.

You can also add or subtract the amount of sour cream to suit your taste.