I was never one for adding brussel sprouts to the menu, but this recipe changed my mind! Fresh ingredients and a quick stir-fry keep it simple, and the crushed pistachios on top take it next level. For summer, I like to pair this dish with a grilled steak or burger. Enjoy!


2 cups brussels sprouts, thinly sliced

2-4 slices bacon, diced and cooked (turkey bacon if you prefer)

1 cup mushrooms (I use shiitake mushrooms)

¼ cup diced sweet onion

2 tbsp oil (I use avocado oil)

4 tbsp. crushed pistachios

Salt and Pepper

  1. Fry bacon; set aside on paper towel.


  1. Sauté onion and mushrooms in avocado oil until tender; add brussel sprouts and toss gently to combine. Heat through until slightly tender, about 2 minutes. Stir in bacon, add a pinch of salt and pepper. Stir 1-2 minutes to let flavors combine.


  1. Transfer to a shallow bowl or dinner plate. Garnish with crushed pistachios.


Serve warm as a side or main dish. Makes two servings.