Treat shredded fresh Brussels sprouts like spinach and gently wilt or sauté for a fantastic fall side. Pecans and blue cheese are a pair that work in so many applications: Stir into sautéed Brussels sprouts, spinach, or broccoli; top a crostini with diced apples; or sprinkle over a fall salad. Apple cider vinegar helps to quickly braise the Brussels sprouts and adds a gentle tang.
1 tablespoon olive oil
1 (12-oz.) pkg. shaved fresh Brussels sprouts
1/4 cup chopped toasted pecans
2 tablespoons apple cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon chopped fresh thyme
2 tablespoons crumbled blue cheese
Calcium 7% DV
Potassium 10% DV
Added sugars 0g
How to Make It
Heat olive oil in a large nonstick skillet over medium-high. Add shaved fresh Brussels sprouts; cook 2 to 3 minutes or until slightly wilted, stirring occasionally.
Add pecans, vinegar, salt, and pepper; cook 1 minute or until liquid almost evaporates. Remove pan from heat; stir in thyme. Top with crumbled blue cheese.
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