Brussels Sprouts with Apples, Shallots and Pistachios Recipe by Thriving On Paleo

Brussels Sprouts with Apples, Shallots and Pistachios

  • Author: Michele Spring
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Oven


This gluten-free, Paleo, and Whole30 brussels sprouts recipe (with AIP variation) is a lovely side dish for the colder months that takes only a few minutes to prepare. It’s fancy enough to serve as a holiday side but still good for a regular weeknight dinner as well. If you’ve never had brussels sprouts cooked in bacon fat, now is the time to try!



  • 2 lbs Brussels Sprouts
  • 2 Apples, peeled, cored, and thinly sliced
  • 2 Shallots, diced
  • 1/2 cup Pistachios, shelled and chopped
  • 1/2 tsp Sea Salt
  • Freshly Ground Black Pepper to taste
  • 1/4 cup Bacon Fat, melted


  1. Preheat the oven to 425 F. Cover a large baking sheet with parchment paper.
  2. Cut off the ends of the brussels sprouts and pull off any yellow outer leaves. Roughly slice the brussels sprouts.
  3. In a large bowl, mix all of the ingredients well.
  4. Pour the mixture onto the prepared baking sheet and bake for 25-30 minutes.


*Make AIP-friendly by omitting the pistachios and black pepper.

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