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Brussels Sprouts Sauté with Pecans and Blue Cheese

Brussels Sprouts Sauté with Pecans and Blue Cheese


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.


  • 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

Nutritional Information

  • Calories 133
  • Fat 10g
  • Satfat 2g
  • Unsatfat 7g
  • Protein 5g
  • Carbohydrate 9g
  • Fiber 4g
  • Sodium 213mg
  • Calcium 7% DV
  • Potassium 10% DV
  • Sugars 2g
  • Added sugars 0g

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.

Watch the video: Gordon Ramsays Brussels Sprouts With Pancetta u0026 Chestnuts