Name: Brussels Sprouts with White Balsamic Pear Chutney Bliss
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil (Avocado oil makes a good substitution.); 1 medium finely chopped shallot (Onions or scallions can replace them.); 1 small pear, cored and chopped (D’Anjou preferred, any ripe pear works.); 1 tablespoon maple syrup (Brown sugar or honey can be alternatives.); 1/4 teaspoon kosher salt (Sea salt can be used as an alternative.); 2 tablespoons white balsamic vinegar (May substitute if necessary.); 1 tablespoon finely chopped fresh rosemary (Thyme or sage can substitute.); 1 pound Brussels sprouts, trimmed and halved (These nutty gems form the base of the dish.)

While visiting a charming little farmers’ market last weekend, I stumbled upon a pile of fresh Brussels sprouts that practically begged to be taken home. The earthy aroma and vibrant green hue inspired me to whip up a dish that would not only highlight their nutty flavor but also elevate them with a touch of sweetness. Enter my Brussels Sprouts with White Balsamic-Pear Chutney! This delightful side dish is gluten-free and plant-based, perfect for those who crave home-cooked goodness without the hassle. In just about 30 minutes, you can have a stunning accompaniment for your weeknight dinners or holiday feasts. With minimal ingredients and a quick prep time, this recipe will have you saying goodbye to takeout and hello to something genuinely special. Are you ready to bring a burst of seasonal goodness to your table?

Why Choose Brussels Sprouts with Chutney?

Quick and Easy: This recipe comes together in just 30 minutes, making it ideal for busy weeknights or last-minute gatherings.

Unique Flavor Combo: The earthy Brussels sprouts paired with the sweet-tangy chutney create an unforgettable taste experience that your guests will rave about.

Versatile Side Dish: Perfect for a variety of meals, you can easily serve it alongside roasted chicken or grilled tofu for a wholesome meal.

Healthy Ingredients: With its plant-based and gluten-free profile, this dish is a nutritious choice packed with fiber and healthy fats.

Minimal Prep Work: The straightforward instructions make it accessible for both beginner and experienced cooks, ensuring delicious results without stress.

Say goodbye to boring side dishes and hello to this vibrant, delicious recipe that will fill your kitchen with warmth and flavor!

Brussels Sprouts with White Balsamic-Pear Chutney Ingredients

For the Chutney

Extra-virgin olive oil – Essential for sautéing the vegetables, imparting richness; avocado oil makes a good substitution.
Finely chopped shallots – Brings a mild sweetness to the dish; onions or scallions can replace them if needed.
Small pear, cored and chopped (D’Anjou preferred) – Adds natural sweetness and texture to the chutney; any ripe pear works just as well.
Maple syrup – Enhances the chutney’s sweetness; for alternatives, consider brown sugar or honey based on your dietary needs.
Kosher salt – Balances flavors throughout; sea salt can also be used as an alternative.
White balsamic vinegar – Provides a unique floral tang compared to regular balsamic; you may substitute it if necessary.
Finely chopped fresh rosemary – Infuses aromatic herbal notes; thyme or sage can stand in beautifully.

For the Brussels Sprouts

Brussels sprouts, trimmed and halved – These nutty gems form the base of the dish, adding crunch and earthy flavor to your plate.

This recipe for Brussels sprouts with white balsamic-pear chutney combines simple ingredients to create an extraordinary dish that celebrates the season!

Step‑by‑Step Instructions for Brussels Sprouts with White Balsamic Pear Chutney

Step 1: Heat the Oil
In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Allow the oil to shimmer slightly, which indicates it’s ready for cooking. This will be the base for sautéing the shallots, enhancing the dish’s overall richness and flavor.

Step 2: Sauté Shallots
Add the finely chopped shallots to the skillet and cook for approximately 3 minutes, stirring occasionally, until they soften and become translucent. This releases their delicate sweetness, forming a flavorful foundation for your Brussels sprouts with white balsamic-pear chutney.

Step 3: Add Pear and Flavorings
Stir in the chopped pear, 1 tablespoon of maple syrup, and 1/4 teaspoon of kosher salt. Continue cooking for another 3 minutes, allowing the pear to soften slightly and deepen in flavor. The sweetness will meld beautifully with the shallots, creating a luscious mixture.

Step 4: Create the Chutney
Mix in the white balsamic vinegar, raising the heat slightly. Sauté for about 8-10 minutes, stirring frequently, until the pear is tender and the mixture turns a golden color. The white balsamic-pear chutney will become sticky and aromatic, ready to elevate your Brussels sprouts.

Step 5: Incorporate Fresh Herbs
Add the finely chopped fresh rosemary to the chutney, stirring to combine. Once the mixture is well blended, transfer the chutney into a bowl and set aside. The rosemary adds an earthy aroma, enhancing the delightful flavors of this side dish.

Step 6: Start Cooking Brussels Sprouts
In the same skillet, add the remaining 2 tablespoons of olive oil and arrange the trimmed and halved Brussels sprouts cut-side down. Cook undisturbed for about 4 minutes, allowing them to caramelize and develop a golden brown crust that enhances their natural nutty flavor.

Step 7: Toss and Cook Further
After the Brussels sprouts are golden, toss them gently and continue to cook for an additional 5-7 minutes. During this time, they should become crisp-tender, with the outer leaves starting to crisp up, making for a delightful texture in your dish.

Step 8: Finish with Chutney
Season the Brussels sprouts with the remaining kosher salt and add the chutney back into the skillet. Toss everything together until the sprouts are fully coated in the sweet and tangy mixture. This final step melds the flavors beautifully, making your Brussels sprouts dish irresistible.

Step 9: Serve and Enjoy
Transfer the Brussels sprouts with white balsamic-pear chutney onto a serving platter or into a bowl. The vibrant colors and enticing aromas are sure to impress your family and guests, making this dish a stunning addition to any meal.

Expert Tips for Brussels Sprouts with Chutney

Crispiness is Key: Allow Brussels sprouts to cook undisturbed for several minutes to achieve that golden-brown exterior without steaming them.
Moderate Heat: Cooking over medium heat prevents the outside from burning while ensuring the inside becomes perfectly tender; avoid high heat.
Prep Ahead: Trim and slice your Brussels sprouts in advance, storing them in an airtight container for up to two days for quicker assembly.
Chutney Consistency: Adjust maple syrup to taste; if the chutney is too thick, you can add a splash of water to achieve a smoother texture.
Flavor Variations: For added depth, consider mixing in a pinch of smoked paprika or even a sprinkle of nutmeg in the chutney for a warming twist.

This recipe for Brussels sprouts with white balsamic-pear chutney offers a delightful balance of flavors and textures!

Make Ahead Options

These Brussels Sprouts with White Balsamic-Pear Chutney are perfect for meal prep, saving you time on busy weeknights! You can trim and halve the Brussels sprouts up to 3 days in advance and store them in an airtight container in the refrigerator to maintain their crispness. The pear chutney can also be made ahead; simply prepare it and refrigerate for up to 24 hours before serving. When you’re ready to enjoy, just sauté the sprouts as instructed, then reheat the chutney gently and toss them together. This way, you’ll achieve the same delicious flavors and textures, all while enjoying a stress-free cooking experience!

Brussels Sprouts with White Balsamic Pear Chutney Variations

Feel free to get creative with this recipe and discover your unique twist on these delightful Brussels sprouts!

Nuts Galore: Add crushed walnuts or pecans for a delightful crunch that enhances the dish’s texture. The nutty flavor will complement the earthy sprouts beautifully.
Dried Fruit Addition: Stir in dried cranberries or apricots into the chutney for bursts of sweetness and chewy texture. This lovely addition will bring a bright contrast that tantalizes the palate.
Spicy Twist: For a bit of kick, incorporate a pinch of red pepper flakes or a dash of your favorite hot sauce when making the chutney. This spice will uplift the flavor profile, adding an exciting layer.
Cheesy Flavor: Sprinkle some crumbled feta or goat cheese over the finished dish for a creamy tang that perfectly balances the sweetness of the chutney. Each bite will be a burst of savory goodness.
Herb Swap: If you’re low on rosemary, fresh thyme or sage can be just as delightful. Their aromatic notes can transform the dish while still keeping it heavenly.
Vinegar Variation: Try swapping the white balsamic vinegar for apple cider vinegar for a sharper flavor that pairs wonderfully with the sweet pear. This will add a zing to your dish that’s quite refreshing.
Citrusy Zest: Add a touch of orange or lemon zest to the chutney for a bright, floral note that will enliven the flavor profile. This citrusy lift can elevate the dish to new heights.

Want to explore other delicious sides to complement your meals? Check out these fantastic recipes: One Pan Noodles or Chicken Roasted Potatoes. Enjoy your cooking adventure!

What to Serve with Brussels Sprouts with White Balsamic-Pear Chutney

This delightful side dish deserves some scrumptious companions to create an unforgettable meal experience.

Creamy Mashed Potatoes: Silky and rich, they provide a perfect canvas for the contrasting flavors of the chutney.
Herb-Roasted Chicken: The savory, roasted flavor pairs beautifully, complementing the sweetness of the sprouts.
Quinoa Salad: Light and nutty, a quinoa salad with fresh herbs adds a refreshing crunch to your plate.
Grilled Tofu Steaks: Marinated tofu offers plant-based protein while harmonizing well with the dish’s sweet and tangy notes.
Honey-Glazed Carrots: Their natural sweetness mirrors the chutney’s flavor, enhancing your meal’s vibrant color and taste profile.
Cranberry Sauce: A tart accompaniment that echoes the chutney’s fruity essence, perfect for festive occasions.
Bottle of Sauvignon Blanc: Its bright acidity and citrus notes cut through the richness, enhancing food flavors.
Dark Chocolate Mousse: An elegant dessert with a hint of bitterness to balance out the sweet and tangy flavor of the sprouts.

Let these pairings guide you to create a memorable meal that dazzles the senses!

Storage Tips for Brussels Sprouts with White Balsamic-Pear Chutney

Fridge: Store any leftovers in an airtight container for up to 5 days. This will help maintain freshness and flavor, perfect for those quick meals later in the week.

Freezer: For longer storage, the Brussels sprouts and chutney can be frozen separately for up to 3 months. Make sure to use freezer-safe bags or containers, removing as much air as possible.

Reheating: Reheat your Brussels sprouts in a skillet over medium heat for about 5-7 minutes, or until heated through. If reheating the chutney, gently warm it on the stove, adding a splash of water if needed to adjust the consistency.

Preparation Tips: Consider prepping the Brussels sprouts ahead of time! Trim and slice them, storing them in an airtight container in the fridge for up to 2 days before cooking. This way, your delicious Brussels sprouts with white balsamic-pear chutney can be ready to whip up in no time.

Brussels Sprouts with White Balsamic-Pear Chutney Recipe FAQs

How do I choose ripe pears for the chutney?
Look for D’Anjou pears that feel slightly soft to the touch but are not overly mushy. Their fragrance should be sweet and aromatic. If they have dark spots all over, they may be past their prime. You want them to be perfectly ripe for the chutney, as they’ll enhance the sweetness of the dish beautifully!

What is the best way to store leftover Brussels sprouts with chutney?
Store any leftovers in an airtight container, and they will be good for up to 5 days in the refrigerator. Ensure the container is sealed tightly to keep them fresh and prevent any flavors from mingling with other foods.

Can I freeze Brussels sprouts with white balsamic-pear chutney?
Absolutely! You can freeze both the Brussels sprouts and chutney separately for up to 3 months. To freeze, place them in freezer-safe bags or containers, making sure to remove as much air as possible. When you’re ready to enjoy them, simply thaw in the refrigerator overnight, and reheat in a skillet until warmed through.

What if my Brussels sprouts are soggy after cooking?
No need to worry! If your Brussels sprouts turn out soggy, it’s likely due to overcrowding the pan or cooking them on too high heat. For crispiness, cook them in a single layer and avoid stirring too often when first placing them cut-side down. This allows them to brown nicely without steaming.

Are there any dietary considerations for this recipe?
This dish is gluten-free and plant-based, making it suitable for many dietary preferences. If you’re concerned about allergies, just make sure that the maple syrup is pure and that there are no additives. For pets, be cautious with the rosemary, as it should only be given to dogs in moderation and not at all to cats.