Brussels Sprouts Sauté with Pecans and Blue Cheese

Brussels sprouts, 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. Watch the instruction video below.

FYI: The word sauté (pronounced "saw-TAY") refers to a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly. Like other dry-heat cooking methods, sautéeing browns the food's surface as it cooks and develops complex flavors and aromas (The Spruce).

All image and video are courtesy of Cooking Light.

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