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.

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.