Perfect for breakfast, lunch, dinner or even as a side dish for Thanksgiving, this apple Brussels sprouts hash will seriously having you craving Brussels sprouts in the best way possible. I love the sweet apple paired with just slightly browned Brussels sprouts, balsamic vinegar and chopped hazelnuts. This is the perfect side dish for dinner or enjoyed with runny eggs for breakfast or brunch. Ready in just minutes, this vegan, gluten free, paleo hash is also great the next day as leftovers, although you really shouldn’t expect any. Yeah it’s that good.
Brussels sprouts. I never in my life would have expected to crave them. But over the past year, I’ve become slightly obsessed. I eat pan seared Brussels with runny eggs and plantains or sweet potato hash at least once a week. It’s one of my favorite breakfast for dinner meals. I buy 2-3 bags of Brussels every weekend. I may have a problem!
I used to think Brussels sprouts were SO GROSS! Then I tried them roasted in the oven with some coconut oil and salt. Holy cow – if you haven’t tried them this way. you don’t deserve to have an opinion on them! But I don’t always have 40 minutes to wait for Brussels to roast in the oven when I have a craving. So I started experimenting and found that about 5-7 minutes over medium high heat allows the Brussels to slightly caramelize without getting soggy. Soggy Brussels (think steamed) are gross. Mushy food in general just does nothing for me – anyone else with me?
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So if you were like me and tried Brussels in their mushy overcooked glory when you were 7 years old. I implore you to try them again, there is nothing worse than writing off a food because you had a bad experience with them over 10+ years ago. The trick is to get them to caramelize a bit. That’s where the magic happens. Oh and apples!
Yes the apples take this hash from good to great! They add a touch of natural sweetness as well as a contrasting texture. The layer of chopped hazelnuts add a crunch along with their nutty goodness that just reminds me of all things Fall and Thanksgiving. Breakfast food doesn’t have to be fancy to be delicious and nutritious.
Adding green vegetables to every meal has been a focus of mine over the past year. I add frozen spinach to my green smoothies. I like to add kale or spinach to my crustless quiche or I make a coconut peanut butter green smoothie for the days that I just want pancakes or overnight oats. Because really, sometimes you just need pancakes 🙂
This would be an awesome side dish for Thanksgiving as well. To save time I could cut the Brussels (or buy them already shaved from Trader Joe’s), as well as chop the hazelnuts the day before. Then it’s just 10 minutes of cooking and you have a side dish that doesn’t have to compete for space in the oven! Don’t forget that apples tend to brown if you peel/cut them early, so just add a bit of lemon juice to the apples if you decide to prep that the day before as well!
If you loved this Brussels Sprouts hash as much as I do, check out Paleo Brussels Sprouts with Creamy Dijon Sauce recipe.
Apple Brussels Sprouts Hash
Ingredients
- 1 lb. Brussels Sprouts thinly sliced
- 1/2 tbs. coconut oil
- 1-2 small Granny Smith Apples
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1 tbs. balsamic vinegar
- 1/4 cup hazelnuts chopped
- pepper to taste
- 3-4 eggs optional
Instructions
- Carefully slice the Brussels sprouts longwise from top to bottom (so the Brussels stay in tact).
- Peel and chop the apple, reserving it to the side.
- Heat a large pan over medium heat. Add coconut oil and allow to melt.
- Once coconut oil is melted, add sliced Brussels sprouts.
- After the Brussels have been cooking about 5 minutes, add the apple, garlic powder, salt, balsamic vinegar. .
- Cook 5 more minutes. Add chopped hazelnuts.
- Remove from heat and add 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.
Nutrition
What about you?
- What’s you favorite way to add veggies to your breakfast
- Do you love Brussels sprouts.
Holly
Are the nutrition facts including eggs or is that without eggs? Thanks!
Sam
The eggs are not included in the nutritional information (they are not in the ingredients list).
Heather at Fearful to Fearless
This 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
Your 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
This looks so delicious! My whole family loves brussels sprouts so we gotta try this!
Karly
I can’t wait to try this! Thanks for linking up with What’s Cookin’ Wednesday!
Mrs. AOK
Oh 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
LOVE 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
This sounds like the most delicious way to start the day!
Audrey
I 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
BRUSSELS 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
This 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
Soggy 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
Brilliant flavor combination! I have found one single brussels sprout recipe that my husband will eat. Now, I think I have 2 🙂
Michaell | Foodscape
I 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
OH MY YUMMMMMMMMMMMMMMMMMMMMMMMMM. Anything with an egg and green stuff underneath! 😀
[email protected] atheltic avocado
you 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
If my body allowed me, I could live on brussels 😉 So good! Always loved them!
creatively living
Yummy! I’m always looking for new recipes!
Thanks for sharing on Monday Funday!
– Holly @ Creatively Living
Megan @ Skinny Fitalicious
But those eggs on top….icing on the cake!
Jen
I 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
This 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 😀