Brussels Sprouts with White Balsamic-Pear Chutney
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
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.
  • 4 Tbsp. extra-virgin olive oil, divided
  • ⅓ cup finely chopped shallots
  • 1 small pear, cored and finely chopped (I like D'Anjou)
  • 1 Tbsp. maple syrup
  • ¾ tsp. kosher salt, divided
  • 3 Tbsp. white balsamic vinegar
  • 2 tsp. finely chopped fresh rosemary
  • 1½ lbs. Brussels sprouts, trimmed and halved
  1. Heat 2 Tbsp. of the oil in a large skillet over medium heat. Add shallots; cook 3 minutes. Add pear, maple syrup, and ¼ 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.
  2. 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 ½ tsp. salt.
  3. Add chutney back to pan and toss with spouts. Transfer a serving platter or bowl.
Recipe by Dishing Out Health at