Photo: Jennifer Causey
Yield
Serves 4 (serving size: 1 cup)

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.  

How to Make It

Step 1

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.

Step 2

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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