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.
1small pearcored and finely chopped (I like D'Anjou)
3Tbsp.white balsamic vinegar
2tsp.finely chopped fresh rosemary
1 1/2lbs.Brussels sproutstrimmed 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.