Balsamic Glazed Brussels Sprouts with Grilled Apricots + Toasted Hazelnuts

I don’t know about you, but I am OBSESSED with brussels sprouts. They are generally more of a winter food, but I crave these little gems all year round, so I wanted to pair them with the summery sweetness of apricots (which I also am undeniably in love with). And it.was.good. This makes for a great side dish for your weekend summer cookouts, or if you’re like me… you’ll just devour all of this as an entree. Without any further ado…

Balsamic Glazed Brussels Sprouts with Grilled Apricots + Toasted Hazelnuts

Course: Main Course, Side Dish
Cuisine: American
Prep time: 10 min
Cook time: 20 min
Total time: 30 min


  • 24 ounces Brussels Sprouts
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup hazelnuts (cut in half)
  • 3 apricots (sliced)


  1. Preheat the oven to 400 degrees

  2. In a large mixing bowl, mix the brussels sprouts with balsamic, olive oil, maple syrup, salt, and pepper. Place them onto a large baking sheet and bake for about 20 minutes

  3. In the meantime, fire up the grill and grill apricots, flipping halfway through (grill for about 10 minutes)

  4. While the apricots and brussels are cooking, toast your hazelnuts in a skillet over medium heat until they start to brown, stirring/moving often

    *NOTE: these can burn quickly, so stir often

  5. Once the brussels are done baking, place them into a large bowl and toss with the hazelnuts. Top with apricots and devour!




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