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Nutrition Facts
Serving Size 85 g
(Approx. 12 Servings)
Amount Per Serving
Calories 140 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 55 mg 2%
Total Carbohydrate 12 g 4%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 4 g
Vitamin A 8% Iron 6%
Vitamin C 80% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Stir-Fried Brussels Sprouts

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
12  People


Recipe makes 12 Servings

1 1/2 Lb H-E-B Brussel Sprouts, thin sliced
1/2 cup(s) pecan pieces
2 Tbsp Central Market Organics Light H-E-B Brown Sugar
1/4 Tsp Central Market Ground Cayenne Pepper
1/4 cup(s) H-E-B Extra Virgin Olive Oil
1/2 cup(s) shallots, peeled, halved and thin Sliced
2 Tbsp H-E-B White Wine Vinegar
2 Tbsp sugar
6 H-E-B Fully Cooked Bacon, heated and chopped
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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 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.
Place in serving dish, top with glazed pecans and chopped bacon.



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