** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
3. Place in large saucepan; add just enough water to cover.
4. Bring to a boil over high heat. Reduce heat; simmer 8 to 10 minutes or until tender.
5. Meanwhile, in medium skillet, cook bacon until crisp.
6. Drain, reserving 2 tablespoons bacon drippings in skillet; cool.
7. Add flour to cooled drippings; cook and stir over medium-low heat until bubbly.
8. Remove from heat. In small bowl, combine brown sugar, water, vinegar and mustard; mix well.
9. Gradually stir into bacon drippings mixture. Drain Brussels sprouts; place in serving bowl.
10. Add hot bacon dressing mixture; toss gently.
11. Crumble bacon over Brussels sprouts. Sprinkle with pecans.
12. 6 (1/2-cup) servings. Notes: Made this for Christmas 1997; doubled the amounts for the sauce and it was just right.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Sulfites, Natural Sweeteners, Mustard, Pecan, Beef, Vinegar allergies.
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