dairy-free, gluten-free, vegan, vegetarian
- 1 pound brussels sprouts, shredded with a sharp knife into thin slices
- 1/4 cup pitted dates, chopped
- extra virgin olive oil
- kosher salt and freshly ground black pepper
- 1 cup apple cider
- 2 tablespoons apple cider vinegar
- 1 - 2 tablespoons maple syrup
- 1/4 cup toasted pecans
- optional: red pepper flakes
- Heat a large cast iron skillet over high heat, and add just enough olive oil to coat the bottom of the pan. Add the brussels sprouts in an even layer, spreading them out as much as possible so that the maximum amount of the sprouts surface area comes into contact with the hot pan.
- Sear without moving, until they begin to char (about 4 minutes.) Add the dates, cider, vinegar, a big pinch of salt and pepper, and maple syrup to the pan, and give everything a good stir. Continue searing the brussels sprouts so that more of them can develop a char, 2 or 3 more minutes. The sauce should start to coat the brussels sprouts - if it reduces too much, add a splash more of cider.
- Transfer to a serving dish, add another pinch of salt and pepper (if needed) and a pinch of red pepper flakes, and top with toasted pecans. Eat!