A side dish nearly everyone will love


  • 2 ounces slab bacon
  • 1 cup diced onion
  • cup malt vinegar
  • 1 cup sour cream
  • ½ teaspoon Worcestershire sauce
  • 1 lb. trimmed brussels sprouts


Cook bacon over moderate heat in a large non-reactive skillet, stirring occasionally until brown. Drain most of fat, then add onion and cook until softened, about 8-10 minutes.

Increase the heat to moderately high, add the malt vinegar, and boil until almost evaporated. Stir in sour cream and Worcestershire sauce, and season with salt and freshly ground pepper. Keep warm.

Score ends of sprouts with an "X" to promote even cooking, then steam until tender, 12-15 minutes.

Transfer to serving bowl, add sauce, toss, and serve hot.

30 Minute, Vegetable
MacGourmet downloadBrussels Sprouts with Malted Cream. To import, drag image to your MacGourmet recipe box.