Brussel Sprouts with Toasted Pecans | Healthy Side Dish For Any Occasion

What are Pecans used for?

Pecan nuts are mainly used as appetizers and additions to salads, cakes, candies, and cookies or as emergency rations for persons expending great amounts of energy, rather than a basic diet. These are high in fat content with a calorie count close to butter. Buffalo Creek Pecans are also non-GMO, and gluten free.

Simply Sunflower Oil has the lowest saturated fat content compared to many commonly used cooking and fryer oils. Saturated fat raises the level of cholesterol in your blood, which increases your risk for heart disease and stroke. The low content of saturated fat in  Simply Sunflower Oil is very beneficial because it is high in both monounsaturated and polyunsaturated fat. Simply Sunflower is a unique and highly sought after cooking and fryer oil.

  • Monounsaturated fats can help reduce bad cholesterol levels in your blood and lower your risk of heart disease and stroke. They also provide nutrients to help develop and maintain body cells.
  • Polyunsaturated fats include essential fats that your body needs but can't produce itself, such as omega-6 and omega-3. Omega-6 and omega-3 play a crucial role in brain function and in the normal growth and development of your body.

Here are some fun facts about Simply Sunflower Oil: 

  • It has both Monounsaturated & Polyunsaturated fats
  • Non-GMO & Gluten Free
  • Contains 41% Vitamin E
  • Low Saturated Fat
  • Trans Fat-Free

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Ingredients: 

1 Ib Bacon, baked and diced

2 Ibs Brussel Sprouts, halved

¼ cup Simply Sunflower Oil

Salt & Pepper

3 Tablespoons butter

2 cups Buffalo Creek Pecans, coarsely chopped

2 Tablespoons brown sugar

1 teaspoon garlic salt

Balsamic Reduction

Instructions:

  1. Toss the Brussel Sprouts with Simply Sunflower Oil, salt, and pepper over medium heat. Roast until browned and the edges are crisp.

  2. In another small skillet, melt the butter over medium heat. Mix in pecans, brown sugar, and garlic salt. Roast for 5 minutes.

  3. Combine the Brussel sprouts, bacon, and pecans in serving bowl. Top with balsamic reduction.

 


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