Bacon Horseradish Brussels Sprouts

Ingredients

• 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

Directions

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.