My H-E-B Texas Life Magazine, November 2011
1 1/2lb.fresh or frozen Brussel sprouts, thin sliced (8 c.),
1/2c.Central Market Organics Texas Pecan Pieces,
2Tbsp.Central Market Organics Light Brown Sugar,
1/4tsp.Central Market Ground Cayenne Pepper,
1/4c.H-E-B Olive Oil,
3shallots, peeled, halved and thin sliced (1/2 c.),
2Tbsp. each:H-E-B White Wine Vinegar and Sugar,
6slicesH-E-B Fully Cooked Bacon Slices, heated and chopped,
1Slice 1/4 inch off bottoms of Brussels sprouts. Slice thin with sharp knife or food processor with slicing blade. Set aside.
2Combine 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.
3Clean 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. Place in serving dish, top with glazed pecans and chopped bacon.
Calories: 110, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 90mg, Carbohydrates: 8g, Dietary Fiber: 2g, Sugar: 3g, Protein: 4g