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Easy Side Dish of Sauteed Sprouts with Pear-Balsamic Chutney and Rosemary

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.
Course Side Dish
Cuisine American
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 1/2 lbs. Brussels sprouts trimmed and halved


  • 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.