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

Brussels Sprouts with Apples, Shallots and Pistachios

Author: Michele Spring
Servings: 4
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!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins


  • 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)


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


*Make AIP-friendly by omitting the pistachios and black pepper.
Course: Side Dish
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !