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 proces
sor with slicing blade. Set aside.
Combine pecan pieces, light brown sugar, and cayenne pepper in large heavy-bottom skillet,
stir well. Over medium-high heat, stir 3 to 4 minutes 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, stir-fry 2 minutes. Add
Brussels sprouts, stir-fry 4 minutes. Add vinegar and sugar, stir-fry 2 more minutes. Pla
ce in serving dish, top with glazed pecans and chopped bacon.
Calories: 110, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 90mg, Carbohydr
ates: 8g, Dietary Fiber: 2g, Sugar: 3g, Protein: 4g
My H-E-B Texas Life Magazine, November 2011