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.

This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

133 calories; fat 10g; saturated fat 2g; fat 7g; protein 5g; carbohydrates 9g; fiber 4g; sodium 213mg; sugars 2g.
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