Sides & Breads

Bacon-Horseradish Brussels Sprouts

MAKES 6 TO 8 SERVINGS

The creamy horseradish sauce can be made ahead of time, making this dish even easier to get on the table.

4 slices center-cut bacon, chopped
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, divided
½ teaspoon ground black pepper, divided
¾ cup sour cream
4 teaspoons prepared horseradish
1 small clove garlic, grated
Garnish: ground black pepper

1. 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.

2. Add Brussels sprouts to skillet; cook, stirring frequently, until browned and tender, 12 to 14 minutes. Stir in butter, vinegar, mustard, 1 teaspoon salt, and ¼ teaspoon pepper.

3. In a small bowl, stir together sour cream, horseradish, garlic, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper; drizzle onto sprouts, and top with bacon. Garnish with pepper, if desired.

Creamy Onion Gratin

MAKES 6 TO 8 SERVINGS

Baked in herb-infused cream and sprinkled with a crunchy cheese topping, this rich side dish will become a new favorite for your