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.
I used to think Brussels sprouts were SO GROSS! But that was because they were steamed or boiled and that really is not an ideal way of cooking them. However, roasting brussel sprouts in the oven or cooking them in a hot skillet quickly makes brussel sprouts addicting! The trick is to get the brussel sprouts to caramelize a bit. That’s where the magic happens.
The addition of 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 nuts add a crunch and a nutty flavor to this super simple healthy dish! Try not to leave them out, they are key to making this dish super satisfying!
How to make this 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 brussels. 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
Apple Brussels Sprouts Hash
- 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 coconut oil and allow to melt.
- Once coconut oil is melted, add sliced Brussels sprouts.
- Peel and chop the apple, while the brussel sprouts are cooking.
- After the Brussels 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.