Brussels Sprouts with Apples and Shallots

7 25 116
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 5
Brussels Sprouts with Apples and Shallots
Health Rating


2 medium Apple (sliced 1/4-inch rings, Gala, Honeycrisp)
1/2 tsp Black pepper (to taste)
454 gm Brussels sprouts (quartered)
1/4 cup Apple cider vinegar (divided)
1 dash Sea salt (to taste)
2 large shallot(s) Shallots (sliced 1/4-inch rings)
1 tbsp Thyme, fresh (finely chopped)


Heat a large high-sided skillet over high heat. Add shallots and cook, stirring constantly for 2 minutes. Add apples and 1/4 cup water, scraping any brown bits from the bottom as the water sizzles. Cook until the liquid reduces by half, about 2 minutes.

Add Brussels sprouts, another 1/4 cup water, 2 tablespoons vinegar, salt and pepper. Reduce heat to medium, cover and simmer until sprouts and apples are just tender, stirring occasionally, about 15 minutes.

Uncover, stir in remaining 2 tablespoons vinegar and thyme. Scrape any bits from the bottom of the pan and continue to cook until liquid has evaporated. Transfer to a serving bowl with any of the remaining liquid and serve immediately.


To make AIP friendly omit: Black Pepper

Nutrition Facts

Per Portion

Calories 116
Calories from fat 4.0
Calories from saturated fat 0.8
Total Fat 0.4 g
Saturated Fat 0.1 g
Trans Fat 0
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 150 mg
Potassium 627 mg
Total Carbohydrate 26.2 g
Dietary Fiber 6.2 g
Sugars 7.8 g
Protein 4.8 g

Dietary servings

Per Portion

Fruit 0.4
Vegetables 1.9

Energy sources