Brussels Sprouts with White Balsamic-Pear Chutney

5 from 3 votes
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Brussels Sprouts with White Balsamic-Pear Chutney is a 30 minute side dish made with minimal ingredients. Enjoy this gluten-free, plant-based recipe with your protein of choice for easy weeknight dinners. Sautéed Brussels Sprouts with Pear and White Balsamic Chutney

Sautéed Brussels Sprouts with Balsamic Vinegar:

Welcome to Day 2 of 5 Ingredient Sides Week! Incase you missed it, we kicked out this week with some stellar Green Beans with Hazelnut Dukkah.

And, as a reminder, if you make and post any of the 5 Ingredient Side Dish recipes from this week between now and Nov 30th, you’ll be eligible to win a $150 Amazon gift card!

Ok, now let’s talk Brussels sprouts. I do have a tiny confession: this recipe is technically 6 ingredients. My intent was to make the herb component optional, but it truly works wonders in rounding out the flavor. So, we’ll say the chutney is 5 ingredients, and the Brussels are just my preferred vehicle to serve it.

It’s no secret that sprouts are one of my favorite cruciferous veggies to cook. Beyond enjoying them as a side dish, I love them in shredded salads, hearty pastas, and even grain bowls. This recipe comes together in less than 30 minutes and goes with just about any protein. For example, roasted chicken or turkey, baked fish, pasta, or grilled tofu! It’s beautiful for fall entertaining because it highlights seasonal produce and rustic herbs. Sautéed Brussels Sprouts on the Stove

How to Trim Brussels Sprouts:

Trimming brussels is super simple and shouldn’t take longer than 5 minutes. To start, rinse the Brussels to remove any outer dirt. Next, cut off and discard the stem end of the sprout. Pull off the very outer leaves of the sprout, which tend to be tougher and take longer to cook. (Sometimes this happens naturally when you slice off the stem.) I like to cook these outer leaves because they get super crispy and charred. Lastly, slice the sprouts in half lengthwise and you’re done!

If you’re trying to cut down on prep time, you can trim and slice the Brussels in advance. Simply store them refrigerated in an air-tight Tupperware up to two days in advance.

How to Cook Brussels Sprouts on the Stove:

Some will say roasting is the best way to achieve the crispiest sprouts. And I can’t say I disagree, however you can also achieve great texture in half the time by sautéing on the stove. There are, however, a couple tricks to mastering this technique.

First, don’t crank the heat up past medium. If the pan is too hot, the outside of the sprout will burn before the inside has a chance to tenderize. Second, avoid stirring the sprouts too often. You want the cut side of the sprout to make as much contact with the pan as possible to promote browning. This is why the instructions say to wait four minutes before stirring the sprouts once they’re arranged in the pan. If you stir them too often, you’ll rob the surface of the sprout from reaching its full golden-brown potential.

Once the sprouts are stirred, continue cooking them for another 5 or so minutes, until they’re crispy and tender.Easy Side Dish of Sauteed Sprouts with Pear-Balsamic Chutney and Rosemary5 Ingredient White Balsamic and Pear Chutney

The Best Balsamic Chutney (with only 5 Ingredients!):

Sweet and tangy, this fruity chutney is a tasty topping that only calls for 5 ingredients. It seems like pears often get out-shined by apples this time of year, however they are just as delicious and versatile. Any type of pear will work in this recipe; I love D’Anjou, but use whichever looks best at your local grocer. There’s also no need to peel the pear since the skin will soften as it cooks down. Plus, there is a good dose of fiber and micronutrients in the skin that we can’t miss out on!

White balsamic vinegar boasts similar sweetness and complexity as standard balsamic. I find it to be a bit more floral, which bodes well in a chutney like this. It’s also one of my favorite vinegars to use in salad dressing; especially ones that include fruit. You can typically substitute white balsamic in any recipe that calls for standard balsamic.

This recipe can easily be doubled and stored for up 5 days. Use leftovers to serve over meat, fish, or other roasted veggie dishes!Simple Veggie Side Dish for Holiday Entertaining or Weeknight Dinner

This recipe will be the perfect addition to your Thanksgiving side dish spread this year. Its short cook time and streamlined ingredient list also makes it well-suited for weeknight dinners. Either way, I have a feeling it will become a go-to for your family!

If you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations.

Other 5 Ingredient Side Dish Recipes to Try:

Browned Butter Green Beans with Hazelnut Dukkah

Butternut Squash with Browned Butter Hazelnuts

Roasted Sweet Potatoes with Cilantro Gremolata

5 from 3 votes

Brussels Sprouts with White Balsamic-Pear Chutney

Brussels Sprouts with White Balsamic-Pear Chutney is a 30 minute side dish made with minimal ingredients. Enjoy this gluten-free, plant-based recipe with your protein of choice for easy weeknight dinners.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6


  • 4 Tbsp. extra-virgin olive oil divided
  • 1/3 cup finely chopped shallots
  • 1 small pear cored and finely chopped (I like D'Anjou)
  • 1 Tbsp. maple syrup
  • 3/4 tsp. kosher salt divided
  • 3 Tbsp. white balsamic vinegar
  • 2 tsp. finely chopped fresh rosemary
  • 1 lb. Brussels sprouts trimmed and halved
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  • Heat 2 Tbsp. of the oil in a large skillet over medium heat. Add shallots; cook 3 minutes. Add pear, maple syrup, and 1/4 tsp of the salt; cook 3 minutes. Stir in balsamic and cook 8 to 10 minutes, until pears are softened and mixture is golden. Stir in rosemary and transfer to a bowl.
  • Add remaining 2 Tbsp. oil to pan. Arrange Brussels, cut side-down, and cook, undisturbed, for 4 minutes, until golden-brown. Toss and continue to cook, stirring occasionally, until Brussels are crisp-tender, about 5 to 7 more minutes. Season with remaining 1/2 tsp. salt.
  • Add chutney back to pan and toss with spouts. Transfer a serving platter or bowl.
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5 from 3 votes (1 rating without comment)

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  1. Janna says:

    Fantastic! And, I got veggie and fruit into my kids at the same time!!!

  2. Lis says:

    Can you make this dish ahead?

  3. Rebecca Ross says:

    5 stars
    We have enjoyed this dish for multiple holidays and it’s always a hit!

  4. Megan Witherow says:

    I have never left a comment on a pinterest recipe before but I felt compelled to do so after dinner tonight. I made this brussels recipe and your firecracker salmon recipe for dinner. I also had the teriyaki cauliflower bowl for lunch today. Loving your healthy recipes! The recipes are delicious, easy, and convenient with most ingredients on hand in my pantry.

    1. Jamie Vespa says:

      Hi Megan,
      I’m so happy to hear you’ve been enjoying the recipes! Thank you so much for taking the time to leave a review.

  5. Katie Ann says:

    5 stars
    Love this recipe! I plan on making it again for thanksgiving. So easy and lighter than most holiday veg dishes

    1. Jamie Vespa says:

      So glad you enjoyed the recipe!! Thank you for taking the time to leave a review!