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.
Servings: 6
Ingredients
- 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
Instructions
- 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.