Apple Brussels Sprouts Hash is the perfect breakfast, lunch or side dish for dinner! Ready in just minutes and packed with flavor, this brussel sprouts hash is vegan, gluten free, paleo, Whole30 friendly.
Why this recipe works:
- This recipe is ready in about 10 minutes and is perfect for breakfast, lunch or dinner!
- Simply pair with your favorite protein for a complete meal! Goes great with eggs, chicken, chicken sausage, chickpeas or salmon!
- The apples and balsamic vinegar add a touch of sweetness to the brussel sprouts making them irresistible! If you think you don’t love brussel sprouts, you need to try this recipe!
- Apple brussel sprouts hash is the perfect healthy brunch idea, and is perfect for entertaining! This recipe is gluten free, vegan, paleo, Whole30 and lower in carbs!
- This recipe is great for meal prep as well! Make a big batch and enjoy it all week!
How do you make Apple Brussels Sprouts Hash?
- Start by shredding the brussel sprouts. There are 2 ways to do this, one way is to chop them thinly with a sharp knife and the other way is to use the food processor to shred the brussel sprouts quickly.
- Once the brussel sprouts are shredded, you can get them cooking in a hot skillet while you peel and chop the green apple.
- After the brussels have cooked for a few minutes, add the chopped green apple, salt, garlic powder and balsamic vinegar to the brussel sprouts. Stir well and allow the apples to cook down slightly.
- Add the chopped nuts and stir well. Serve hot with your favorite protein!
How do you shred brussel sprouts with a food processor?
The 2 ways to shred brussel sprouts with a food processor
- Use the shredding attachment on the food processor and add the brussel sprouts 1-2 at a time to shred down. An entire pound will take about 1 minute using this method.
- Use the regular blade of the food processor and add 10-12 brussel sprouts at a time and pulse until the brussel sprouts appear shredded. Continue in batches until all the brussels have been shredded.
What nuts can you use in this recipe?
- Chopped hazelnuts
- Chopped walnuts
- Pumpkin seeds
- Sunflower seeds
- Sesame seeds
Make ahead tips:
- Brussel sprouts can be shredded up to 3 days ahead of time. Just store them in a airtight container to keep them fresh. You can also buy brussel sprouts already shredded to help save time.
- Apples tend to brown if you peel/cut them early. To make sure the apples don’t get brown and mushy, add a bit of lemon juice to the apples if you decide to prep them the day before.
- This entire recipe can be cooked ahead of time (during meal prep) and reheated easily in the microwave or on the stove top.
What are some ways you can eat this simple brussels sprouts hash:
- Serve it with fresh fried eggs over top!
- Stir in shredded chicken for a simple salad
- Add dried cranberries, tuna and creamy balsamic dressing
If you loved this Brussels Sprouts Hash Recipe as much as I do, check out
- Paleo Brussels Sprouts with Creamy Dijon Sauce
- Shaved Brussels Sprouts Salad with Creamy Balsamic Dressing
- Apple Sweet Potato Hash
- Ground Beef Sweet Potato Rice Breakfast Bowl
- Roasted Brussel Sprouts with Creamy Mustard Sauce
★ Did you make this recipe? Please give it a star rating below!
Apple Brussels Sprouts Hash
Sweet apples paired with caramelized Brussels Sprouts and chopped hazelnuts combine to be a drool worthy hash. Perfect for breakfast, brunch, lunch or dinner. Vegan, gluten free, paleo.
Print Pin RatePrep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 140kcal
Ingredients
- 1 lb. Brussels Sprouts thinly sliced
- 1/2 tbs. avocado oil
- 1-2 small Granny Smith Apples
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1 tbs. balsamic vinegar
- 1/4 cup hazelnuts or nut/seed of choice, see notes
- pepper to taste
Instructions
- Carefully shred the brussel sprouts using a sharp knife or the food processor (see post for ideas on how to use the food processor)
- Heat a large pan over medium heat. Add avocado oil and sliced brussel sprouts.
- Peel and chop the apple, while the brussel sprouts are cooking.
- After the brussel sprouts have been cooking about 5 minutes, add the apple, garlic powder, salt, balsamic vinegar and stir well
- Cook 5 more minutes. Add chopped nuts.
- Remove from heat and add additional salt and pepper to taste.
- If you are adding eggs, in a separate non-stick pan, crack 2 eggs at a time into the pan. Cook over medium low heat for 5 minutes, or until cooked to your desired consistency.
Notes
To shred brussel sprouts in the food processor:
- Use the shredding attachment and add the brussels 2-3 at a time until the entire pound is shredded.
- Add the brussels directly to the food processor with the normal blade. Pulse to shred (about 10-12 brussel sprouts at a time).
- hazelnuts
- walnuts
- cashews
- almonds
- pumpkin seeds
- sunflower seeds
Nutrition
Calories: 140kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 507mg | Potassium: 540mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17.6% | Vitamin C: 119.9% | Calcium: 5.9% | Iron: 11.1%
Tried this recipe?Mention @bites_of_wellness or tag #bitesofwellness
Holly
November 9, 2018 at 12:40 amAre the nutrition facts including eggs or is that without eggs? Thanks!
Sam
November 9, 2018 at 12:58 pmThe eggs are not included in the nutritional information (they are not in the ingredients list).
Heather at Fearful to Fearless
December 17, 2015 at 4:16 pmThis is definitely going on my menu for next week! It’s been harder to eat well this pregnancy, but I seem to be coming out of the fog a bit and want to do better about staying healthy and keeping the weight gain under control.
Elaine
November 17, 2015 at 8:28 amYour recipes that you shared this week are amazing!! This Brussels sprouts with apples looks so good!! Yummy! Thanks for sharing on My 2 Favorite Things on Thursday! Hope to see you again this week! Pinned!
Kati | Houseful of Handmade
November 16, 2015 at 12:55 pmThis looks so delicious! My whole family loves brussels sprouts so we gotta try this!
Karly
November 16, 2015 at 10:00 amI can’t wait to try this! Thanks for linking up with What’s Cookin’ Wednesday!
Mrs. AOK
November 15, 2015 at 11:13 amOh my this looks so good!! I will, hopefully, get to try this. The kids aren’t big fans of brussels but my husband and I are. I’m sure if we top it with an egg they’ll give it another try. 🙂
Thanks for sharing with us at MMBH!
XO
Midge
November 13, 2015 at 11:42 amLOVE the idea of putting brussel sprouts, apples & hazelnuts together! Definitely going to have to try this at Christmas (minus the eggs!)
🙂
Jessy @ The Life Jolie
November 13, 2015 at 11:05 amThis sounds like the most delicious way to start the day!
Audrey
November 12, 2015 at 6:31 pmI am not a big Brussels sprout fan, so maybe I need to try this or your roasted version. Thanks for linking up on the Creative K Kids Tasty Tuesdays Linky Party.
Ashley @ Fit Mitten Kitchen
November 11, 2015 at 3:17 pmBRUSSELS ARE MY FAVORITE!! I actually haven’t cooked them with apples before though… I’m definitely going to have to try that.
Marie at The Interior Frugalista
November 11, 2015 at 1:30 pmThis recipe just might make those brussel sprout haters at my holiday dinner table gobble up this year! Pinned to share and to make this holiday season. Thank you for the recipe!
Jess @hellotofit
November 10, 2015 at 8:21 pmSoggy veggies are the WORST. Ray made fun of me last week because my roasting game has been off…the broccoli was a little raw last time, ha!
These look AMAZING. I’ve never had Brussels sprouts with breakfast, but I’d DEFINITELY enjoy these.
jill conyers
November 10, 2015 at 5:09 amBrilliant flavor combination! I have found one single brussels sprout recipe that my husband will eat. Now, I think I have 2 🙂
Michaell | Foodscape
November 9, 2015 at 4:39 pmI am obsessed with brussel sprouts! Especially with apples and a touch of vinegar. I love how the vinegar turns all syrupy sweet when you cook it. Mmmm I need to go make this!
Tiffany @ The Chi-Athlete
November 9, 2015 at 2:23 pmOH MY YUMMMMMMMMMMMMMMMMMMMMMMMMM. Anything with an egg and green stuff underneath! 😀
rachel@ atheltic avocado
November 9, 2015 at 12:34 pmyou don’t know how much i love brussels! This is a prefect way to prepare them, i love the addition of apples and hazelnuts!
Rebecca @ Strength and Sunshine
November 9, 2015 at 10:32 amIf my body allowed me, I could live on brussels 😉 So good! Always loved them!
creatively living
November 9, 2015 at 8:35 amYummy! I’m always looking for new recipes!
Thanks for sharing on Monday Funday!
– Holly @ Creatively Living
Megan @ Skinny Fitalicious
November 9, 2015 at 7:49 amBut those eggs on top….icing on the cake!
Jen
November 9, 2015 at 7:24 amI LOVE brussel sprouts and I often have them for breakfast, lunch and/or dinner. Last week we had sweet apple chicken sausage and I hashed it with brussels and eggs. I’m thinking it tasted similar to this. Can’t wait to try with just apple though!
Susie @ SuzLyfe
November 9, 2015 at 6:59 amThis is perfection! I would totally make this for tgiving, but my mom has a serious anti-Brussels complex. It ruins my plans every time. Guess I’ll just be making it for me, then 😀