Shredded Brussels Sprouts with Dates & Pecans

by Kelli H. on October 31, 2014

Happy Halloween! Boy, do I have an appropriate Halloween post or what? I know, veggies on the National Candy Holiday?! Who am I? I guess you could say Whole30 has definitely been changing my eating habits. This will be the first October in my life where I didn’t consume one piece of Halloween candy. I’m pretty proud of that. I’ve always loved giving myself the opportunity to indulge on Halloween but I feel better about myself right now than I have in a long time, and that’s worth a lot more than a “fun-sized” candy in a wrapper. Though, I am missing a fun get together with our friends Maren & Max tonight due to still be on the challenge. I have to admit, if we were done with Whole30 I would go to their party and have a drink or two, though I’d still refrain from the candy!

I figured it was time I share a vegetarian recipe on my blog. I love vegetarian cooking! One of my favorite ways to eat Brussels sprouts is to slice them in half, coat them in some olive oil, salt, and pepper and roast them. When you’re eating as many vegetables as David and I right now it’s fun to mix up the sides and get creative.

I love dates and they were an easy whole food to add to this side dish since we had them on hand. I would have gladly used dried cranberries but I’m having a hell of a time finding them unsweetened. When/if I do then I’ll try adding dried cranberries to the dish rather than dates, but you should give dates a try. I used to hate them as a kid but now they are a sweet treat. Literally nature’s candy!

I like the addition of apple cider vinegar because it helps pick up those brown bits from sauteing the brussels and provides a sweet tangy flavor which I enjoy. Chopped pecans is a no-brainer addition since I love pecans and the crunch it gives to the dish. Again, you could simply sub the pecans for walnuts if that’s what you have on hand.

This is one of the fastest ways I’ve ever cooked Brussels sprouts. It’s also one of my favorite methods right now. This would be a delicious addition to any dinner, but would especially make a beautiful addition to your Thanksgiving meal. It’s great that this side is vegetarian so anyone at your family table should be able to enjoy it. 

Shredded Brussels Sprouts with Dates & Pecans

1 tablespoon olive oil, coconut oil, or clarified butter
1 pound brussels sprouts, washed and sliced thin
4 dates, pitted and chopped
2 tablespoons apple cider vinegar
1/4 cup pecans
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper

1. Heat a saute pan over medium high heat. Add in oil and brussels sprouts. Sauté for about 5 minutes or until soft. I like to let them sit for a minute before stirring them to let them develop some color.

2. Stir in apple cider vinegar. Stir in chopped dates, pecans, salt, and pepper. Cook for a couple more minutes. Remove from pan and serve.

{ 5 comments… read them below or add one }

Made in Sonoma October 31, 2014 at 3:37 pm

I have to say, you are seriously dedicated to this Whole 30 challenge! I’m not sure I could resist a Halloween party. But you know how much I love veggies so this doesn’t look like a bad trade off. Using apple cider was a brilliant idea! I’ll have to give that a try!

Have a great weekend!!


Made in Sonoma October 31, 2014 at 4:36 pm

Thanks, Sarah! You too! Happy Halloween.


Made in Sonoma November 3, 2014 at 9:21 pm

I’m so impressed with all of your recipes lately!! And your commitment to the Whole30 challenge! I can see it takes work with meal planning and prep, but you make it look easy when it comes to still being able to enjoy delicious meals!


Made in Sonoma November 3, 2014 at 9:27 pm

I know, it’s insane! I’ve never not had any sugar on Halloween! It was actually easier than I thought it would be because he had no trick-or-treaters or any plans. I did have a Kombucha which helped with the lack of beer or wine. hehe.


Made in Sonoma November 3, 2014 at 9:27 pm

Thanks, Theresa! I can’t believe it’s almost over. It’s definitely helped with getting me in a healthier mind set to make better eating decisions for when we’re done.


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