Apple cider vinegar helps to quickly braise the Brussels sprouts until tender and adds a gentle tang. You can substitute goat or pecorino Romano cheese for the blue cheese.
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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