Jump to Recipe Print RecipeThere’s something magical about the combination of sweet and savory in cooking, especially when it shows up in unexpected ways. This recipe for Brussels Sprouts with White Balsamic-Pear Chutney takes this flavor harmony to new heights. With its crisp Brussels sprouts nestled under a glossy, tangy chutney, it’s a plant-based delight that’s not only gluten-free but also a breeze to whip up in under 30 minutes. Ideal for those busy weeknights yet impressive enough to grace your holiday table, this dish offers a perfect balance that will leave everyone asking for seconds. Can you picture how the sweet notes of pear and aromatic rosemary can transform your dinner routine? Get ready to elevate your side dish game! Why are Brussels Sprouts So Good? Quick Preparation: You can have this delightful dish ready in under 30 minutes, making it a fun and fuss-free addition to busy weeknights. Flavor Explosion: The sweet pear chutney combined with the savory Brussels sprouts creates an unexpectedly delicious flavor adventure that your taste buds will adore. Versatile Pairing: Perfect alongside roasted chicken, fish, or as a vibrant addition to a vegetarian grain bowl, this recipe suits any occasion. Don’t forget to check out our Garlic Chicken Thighs for a fantastic pairing! Nutrient-Packed: Rich in fiber and vitamins, this dish aligns perfectly with gluten-free and plant-based diets, ensuring you nourish your body while enjoying every bite. Impressive Presentation: The glossy chutney over crispy sprouts isn’t just tasty; it’s a visual feast that’s sure to impress your family and friends at gatherings. Brussels Sprouts with White Balsamic-Pear Chutney Ingredients For the Chutney Extra-virgin olive oil – Provides essential fat for cooking and enhances flavor; substitute with avocado oil if needed. Finely chopped shallots – Adds a natural sweetness and depth; can be replaced with yellow onion without losing flavor. Small pear (D’Anjou recommended) – Offers sweetness and texture to the chutney; any variety works, but leave the peel on for added fiber. Maple syrup – Sweetens and caramelizes; substitute with honey or agave syrup if desired. Kosher salt – Enhances flavors; sea salt can be used as a fine alternative. White balsamic vinegar – Provides a tangy depth; regular balsamic vinegar is a suitable substitution. Fresh rosemary – Infuses aromatic, herbal notes; thyme or sage can work well in its place. For the Brussels Sprouts Brussels sprouts – The star vegetable that becomes tender and crispy when cooked properly; select firm, bright green sprouts for the best flavor. This vibrant recipe for Brussels Sprouts with White Balsamic-Pear Chutney is destined to become a cherished addition to your dinner table, combining ease and elegance beautifully! Step‑by‑Step Instructions for Brussels Sprouts with White Balsamic-Pear Chutney Step 1: Sauté the Shallots Begin by heating 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the finely chopped shallots and sauté for about 3 minutes until they become softened and translucent. The fragrant aroma will fill your kitchen, signaling that you’re on your way to a delicious Brussels Sprouts with White Balsamic-Pear Chutney. Step 2: Add the Pear and Sweeteners Next, stir in the chopped pear, maple syrup, and 1/4 teaspoon of kosher salt. Continue cooking for an additional 3 minutes, allowing the mixture to bubble gently. During this time, the pear will start to soften while infusing the oil with a sweet, rich flavor that will complement the Brussels sprouts beautifully. Step 3: Incorporate the Vinegar and Herbs Pour in the white balsamic vinegar, stirring well to combine. Allow the chutney to simmer for 8 to 10 minutes, stirring occasionally until it thickens and the pears are golden and tender. As the chutney cooks, toss in the fresh rosemary, enhancing the dish’s aromatic profile and setting the stage for our Brussels Sprouts with White Balsamic-Pear Chutney. Step 4: Transfer the Chutney Once the chutney is ready, transfer it to a bowl and set it aside. This step is essential, as it allows you to use the same skillet for the Brussels sprouts, making clean-up easier and keeping all those delicious flavors concentrated in one pan. Step 5: Prepare the Brussels Sprouts In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Arrange the Brussels sprouts cut side down, making sure not to overcrowd the pan. Let them cook undisturbed for about 4 minutes, allowing the cut sides to become beautifully golden brown and crispy, which is a key feature of this Brussels Sprouts with White Balsamic-Pear Chutney. Step 6: Toss for Crispiness After the initial cooking time, gently toss the sprouts and continue cooking for another 5-7 minutes. This will ensure they become tender while maintaining a delightful crunch. Season them with a pinch more of kosher salt to taste. Once nicely charred and tender, they’re now ready to meet the chutney. Step 7: Combine and Serve Finally, combine the chutney with the cooked Brussels sprouts back in the pan, mixing everything gently to coat the sprouts evenly in the chutney. Allow the flavors to meld together over low heat for a minute, then transfer the vibrant dish to a serving platter. This beautifully styled Brussels Sprouts with White Balsamic-Pear Chutney is now ready to impress your family and friends! Expert Tips for Brussels Sprouts with White Balsamic-Pear Chutney Crispy Perfection: Ensure you let the Brussels sprouts cook undisturbed for a few minutes to achieve that desired golden-brown crispiness. Chutney Adjustment: Feel free to double the chutney recipe if you’re a fan of bold flavors; it also pairs wonderfully with meats or fish! Storage Savvy: Make your chutney ahead of time and store it in the refrigerator for up to five days. This can enhance the flavors even more. Ingredient Substitutions: If you don’t have white balsamic vinegar, regular balsamic will work too, although it may slightly alter the chutney’s flavor profile. Fresh Herbs: Experiment with using thyme or sage instead of rosemary for different aromatic notes, making your Brussels Sprouts with White Balsamic-Pear Chutney uniquely yours. How to Store and Freeze Brussels Sprouts with White Balsamic-Pear Chutney Fridge: Store leftovers in an airtight container for up to 5 days. Reheat gently on the stove to maintain the Brussels sprouts’ crispiness. Freezer: You can freeze the Brussels sprouts without the chutney for up to 3 months. Chutney can be frozen separately, also for 3 months; thaw in the fridge before serving. Reheating: When ready to enjoy, reheat the sprouts in a skillet over medium heat with a little olive oil for about 5 minutes, then add the chutney to heat through. Chutney Storage: If made ahead, chutney can sit in the fridge for up to 5 days and enhances flavors over time, making it perfect for your Brussels Sprouts with White Balsamic-Pear Chutney! What to Serve with Brussels Sprouts with White Balsamic-Pear Chutney Elevate your dining experience with delightful accompaniments that complement the sweet and savory charm of this dish. Creamy Mashed Potatoes: The smooth, buttery texture adds a rich contrast to the crisp Brussels, making each bite even more satisfying. Herb-Roasted Chicken: Juicy chicken infused with herbs pairs splendidly, balancing the sweet chutney and deepening the flavor profile of your meal. Quinoa Salad: A light, nutty quinoa salad filled with fresh vegetables brings a fresh crunch and burst of color, enhancing the overall presentation. Sautéed Green Beans: Crispy green beans with a hint of garlic provide textural variety while echoing the vibrant flavors of rosemary and pear. Honey-Glazed Carrots: Sweet, tender carrots offer a complementary sweetness that harmonizes beautifully with the chutney’s rich flavors. Sparkling Water with Lime: Refreshing carbonation and zesty lime cleanse the palate, making it easier to savor the dish’s layered flavors. Balsamic-Glazed Salmon: A surprising twist, this dish adds depth with its own sweet and tangy notes while tying in seamlessly with the chutney. Apple Crisp: For dessert, a warm, comforting apple crisp adds a sweet finale that whispers of the same flavors found in the chutney. Combining these elements creates a feast that’s both visually stunning and wonderfully satisfying, sure to impress your guests! Brussels Sprouts with White Balsamic-Pear Chutney Variations Feel free to get creative with this dish and make it your own! Just imagine how delightful these swaps can transform your Brussels sprout experience. Nutty Twist: Substitute pecans or walnuts for an added crunch and nutty flavor that complements the sweet chutney beautifully. Just toast them lightly before adding for extra flavor! Seasonal Vegetables: Toss in diced carrots or sweet potatoes to introduce more textures and flavors. Their natural sweetness pairs excellently, making every bite a little more exciting. Spice It Up: Add a pinch of red pepper flakes to the chutney for a gentle kick. It balances not only the sweetness of the pear but adds an intriguing depth that keeps you coming back for more. Vegan Alternative: Use agave syrup instead of honey in the chutney for a fully vegan-friendly dish while preserving that glorious sweetness. Herb Variations: Try swapping fresh rosemary with thyme or sage, adding a different yet equally delightful herbaceous element to the dish. Each herb contributes its own character to the overall flavor. Balsamic Swap: If you’re looking for a richer flavor, you can substitute white balsamic vinegar with regular balsamic vinegar. Just keep in mind it may darken the chutney slightly. Garlic Lover’s Delight: Mix in minced garlic with the shallots for a robust flavor kick. The fragrant garlic elevates the dish, making it even more aromatic and mouthwatering. Don’t miss the chance to pair this vibrant chutney with our Ramen Grilled Beef for an unforgettable meal! The versatility of this recipe ensures that you can always keep it fresh and exciting. Enjoy discovering your favorite version! Make Ahead Options These Brussels Sprouts with White Balsamic-Pear Chutney are perfect for meal prep! You can prepare the chutney up to 3 days ahead, allowing the flavors to deepen while stored in an airtight container in the refrigerator. Simply cook the chutney as instructed, then let it cool before refrigerating. For the Brussels sprouts, you can wash and trim them up to 24 hours in advance; keep them in a sealed bag to maintain their freshness. When you’re ready to serve, sauté the Brussels sprouts as directed, then combine them with the pre-made chutney for restaurant-quality results with minimal effort. Enjoy the time-saving benefits while still impressing your guests! Brussels Sprouts with White Balsamic-Pear Chutney Recipe FAQs How do I select ripe Brussels sprouts? Absolutely! When selecting Brussels sprouts, look for firm, compact heads that are bright green. Avoid sprouts with yellow leaves or dark spots, as these can indicate spoilage. If possible, try to choose smaller sprouts, as they tend to be sweeter and more tender. How should I store leftover Brussels sprouts with white balsamic-pear chutney? Very! Store your leftovers in an airtight container in the fridge for up to 5 days. To reheat, gently warm them on the stove over medium heat to maintain the sprouts’ crispiness. Adding a splash of olive oil while reheating can help revive that delightful texture. Can I freeze Brussels sprouts or chutney? The more the merrier! You can freeze the Brussels sprouts without the chutney for up to 3 months. To do this, blanch the sprouts in boiling water for about 3 minutes, then transfer them to an ice bath to halt cooking. Drain and pack in freezer bags. For the chutney, freeze it separately in an airtight container for the same duration. When you’re ready to enjoy, thaw both overnight in the fridge before reheating. What if my Brussels sprouts turn out mushy while cooking? Oh no! If your Brussels sprouts turn out mushy, it’s likely they were stirred too often while cooking or cooked for too long. For crispy sprouts, make sure to let them cook undisturbed, allowing the cut sides to sear properly. Aim for a total cooking time of about 9 to 11 minutes. If they are already mushy, try incorporating them into a soup or stew, where they’ll still add great flavor! Is this recipe suitable for my gluten-free diet? Absolutely! This Brussels Sprouts with White Balsamic-Pear Chutney recipe is naturally gluten-free, making it a perfect fit for those avoiding gluten. Just be sure to check labels on any pre-packaged ingredients like maple syrup or balsamic vinegar to ensure they meet your dietary needs. Can pets eat Brussels sprouts? Sure! Brussels sprouts are safe for pets to consume in moderation. They are high in fiber and vitamins, but be cautious of giving your furry friends too much, as it can lead to digestive upset. Always consult your vet before adding new foods to your pet’s diet! Brussels Sprouts with White Balsamic-Pear Chutney Delight This Brussels Sprouts with White Balsamic-Pear Chutney is a delightful blend of sweet and savory flavors, perfect for busy weeknights or holiday gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 15 minutes minsTotal Time 30 minutes mins Servings: 4 servingsCourse: AppetizersCuisine: Plant-BasedCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chutney2 tablespoons extra-virgin olive oil Provides essential fat for cooking and enhances flavor; substitute with avocado oil if needed.2 tablespoons finely chopped shallots Adds a natural sweetness and depth; can be replaced with yellow onion without losing flavor.1 small pear (D’Anjou recommended) Offers sweetness and texture to the chutney; any variety works, but leave the peel on for added fiber.2 tablespoons maple syrup Sweetens and caramelizes; substitute with honey or agave syrup if desired.1/4 teaspoon kosher salt Enhances flavors; sea salt can be used as a fine alternative.2 tablespoons white balsamic vinegar Provides a tangy depth; regular balsamic vinegar is a suitable substitution.1 tablespoon fresh rosemary Infuses aromatic, herbal notes; thyme or sage can work well in its place.For the Brussels Sprouts1 pound Brussels sprouts The star vegetable that becomes tender and crispy when cooked properly; select firm, bright green sprouts for the best flavor. Equipment Large Skillet Method Step-by-Step InstructionsBegin by heating 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the finely chopped shallots and sauté for about 3 minutes until they become softened and translucent.Next, stir in the chopped pear, maple syrup, and 1/4 teaspoon of kosher salt. Continue cooking for an additional 3 minutes, allowing the mixture to bubble gently.Pour in the white balsamic vinegar, stirring well to combine. Allow the chutney to simmer for 8 to 10 minutes, stirring occasionally until it thickens and the pears are golden and tender.Once the chutney is ready, transfer it to a bowl and set it aside.In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Arrange the Brussels sprouts cut side down and let them cook undisturbed for about 4 minutes until golden brown.Gently toss the sprouts and continue cooking for another 5-7 minutes. Season them with a pinch more of kosher salt to taste.Finally, combine the chutney with the cooked Brussels sprouts back in the pan, mixing everything gently to coat the sprouts evenly in the chutney. Allow the flavors to meld together over low heat for a minute, then transfer to a serving platter. Nutrition Serving: 1servingCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 10IUVitamin C: 60mgCalcium: 4mgIron: 8mg NotesEnsure the Brussels sprouts cook undisturbed for a few minutes for golden-brown crispiness. Chutney can be made ahead of time for enhanced flavors. Tried this recipe?Let us know how it was!
