Stir-Fried Brussels Sprouts
1 1/2 lb. fresh or frozen Brussel sprouts, thin sliced (8 c.)
1/2 c. Central Market Organics Texas Pecan Pieces
2 Tbsp. Central Market Organics Light Brown Sugar
1/4 tsp. Central Market Ground Cayenne Pepper
1/4 c. H-E-B Olive Oil
3 shallots, peeled, halved and thin sliced (1/2 c.)
2 Tbsp. each: H-E-B White Wine Vinegar and Sugar
6 slices H-E-B Fully Cooked Bacon Slices, heated and chopped
Slice 1/4 inch off bottoms of Brussels sprouts. Slice thin with sharp
knife or food processor with slicing blade. Set aside.
Combine pecan pieces, light brown sugar, and cayenne pepper in large h
eavy-bottom skillet, stir well. Over medium-high heat, stir 3 to 4 min
utes until sugar melts and glazes nuts. Cool pecans on sheet of foil.
Chop, set aside.
Clean skillet, heat on high 3 minutes. Add olive oil and shallots, sti
r-fry 2 minutes. Add Brussels sprouts, stir-fry 4 minutes. Add vinegar
and sugar, stir-fry 2 more minutes. Place in serving dish, top with g
lazed pecans and chopped bacon.
Calories: 110, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 5mg, Sod
ium: 90mg, Carbohydrates: 8g, Dietary Fiber: 2g, Sugar: 3g, Protein:
My H-E-B Texas Life Magazine, November 2011