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.
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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|Serving Size: 1 Serving (19g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 63 (89%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 3.2mg||1 %|
|Sodium 59.3mg||2 %|
|Potassium 45.2mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 0.5g|
|Protein 1.5g||2 %|
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Calories per serving: 71
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