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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

Bacon-Pecan Brussels Sprouts

1 lb. fresh Brussels Sprouts (rinsed)
4 slices bacon
1 shallot (rinsed)
1/2 cup pecan pieces
1 Tbsp sugar or Splenda
2 Tbsp white vinegar
1/4 teas. salt

Peel any blemished leaves from sprouts and discard.  Trim stems from bottom of sprouts, cut each in half and then  slice. Set aside.

Preheat large sauté pan on medium 2-3 minutes.  Cut bacon into 1/2 inch pieces and add to pan.  Cook 4-5 minutes, stirring often, or until bacon just begins to crisp.  Meanwhile, chop shallot.

Stir in shallot and pecans; cook 3-4 minutes, stirring often, or until bacon is full crisped.

Stir in sugar and vinegar, add sprouts and salt.  Cook 3-4 minutes, stirring often, or until desired tenderness. 


recipe from Publix Supermarket


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