Caramelized Brussels Sprouts with Pineapple & Macadamia Nuts

Summary

Yield	6 Servings

1 pound

brussels sprouts, stems and outer leaves trimmed

1⁄2 can

yams, cut into 1 inch cubes (canned or you can also roast or boil yams)

1⁄2 cup

pineapple, cut into 1 inch cubes (canned or fresh)

1⁄4 cup

bacon, chopped

3 tablespoons

honey-roasted macadamia nuts, chopped

1⁄4 cup

dried cranberries

3 tablespoons

oil

2 tablespoons

Brown Sugar

3 tablespoons

apple cider vinegar

salt and pepper (to taste)

Cut brussels sprouts in half and boil in salted water for 2 minutes, then remove, drain, and set aside
On medium high heat, add oil to a large frying pan and add brussels sprouts until they start to brown.
Add pineapples and stir, sautee for 2-3 minutes.
Add yams. Sautee and stir for 2-3 minutes.
Season with salt and pepper
After another 2 minutes add brown sugar, then cider vinegar
Cook till sauce thickens slightly
Garnish with bacon bits, cranberries, and macadamia nuts