Brussels Sprouts with White Balsamic-Pear Chutney Recipe

Introduction

Brussels Sprouts with White Balsamic-Pear Chutney is a delightful fall side dish combining crisp sautéed sprouts with a sweet and tangy chutney. Ready in under 30 minutes, this recipe pairs wonderfully with a variety of proteins and will brighten up your dinner table with seasonal flavors.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1 ripe pear (any variety), diced
• 2 tablespoons white balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 sprig fresh rosemary (optional)
• Salt and pepper, to taste

Instructions

1. Step 1: Prepare the Brussels sprouts by rinsing them well. Trim off the stem ends and remove any tough outer leaves. Slice each sprout in half lengthwise.
2. Step 2: Heat olive oil in a large skillet over medium heat. Arrange the sprouts cut-side down in the pan without stirring. Let them cook undisturbed for about 4 minutes to develop a golden-brown crust.
3. Step 3: Stir the sprouts and continue cooking, stirring occasionally, for another 5 minutes or until tender and crispy on the edges. Season with salt and pepper, then transfer to a serving dish.
4. Step 4: In the same skillet, add the diced pear, white balsamic vinegar, honey or maple syrup, and rosemary sprig if using. Cook over medium heat, stirring occasionally, until the pear softens and the mixture becomes syrupy, about 5 minutes.
5. Step 5: Remove the rosemary, taste the chutney, and adjust sweetness or acidity if desired. Spoon the chutney over the sautéed Brussels sprouts and serve warm.

Tips & Variations

• Use D’Anjou or any ripe pear you prefer; there’s no need to peel as the skin softens during cooking.
• Add a pinch of chili flakes to the chutney for a subtle heat contrast.
• For extra crunch, sprinkle toasted hazelnuts or walnuts on top before serving.
• If you don’t have white balsamic vinegar, standard balsamic will work as a substitute.

Storage

Store leftover Brussels sprouts and chutney separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The chutney can be kept up to 5 days and is excellent served over other roasted vegetables or proteins.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chutney ahead of time?

Yes, the chutney keeps well in the fridge for up to 5 days and can be made ahead to save time on the day of serving.

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best for sautéing to achieve a crisp texture, but if using frozen, thaw and pat them dry thoroughly before cooking to avoid excess moisture.

Brussels Sprouts with White Balsamic-Pear Chutney Recipe

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This recipe features sautéed Brussels sprouts paired with a sweet and tangy white balsamic-pear chutney, creating a vibrant and flavorful side dish that highlights seasonal fall produce. Perfect as a quick and easy accompaniment to roasted meats, baked fish, pasta, or grilled tofu, this dish combines the crispiness of pan-seared Brussels sprouts with a luscious fruity topping made from just five simple ingredients.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sautéed Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved
• 1–2 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• Optional: fresh rosemary, chopped (for garnish)

White Balsamic-Pear Chutney

• 1 large pear (such as D’Anjou), unpeeled and diced
• 1/4 cup white balsamic vinegar
• 2 tbsp honey
• 1/4 tsp ground ginger
• 1/4 tsp salt

Instructions

1. Trim the Brussels sprouts: Rinse the Brussels sprouts to remove any dirt. Cut off and discard the stem ends. Remove any tough outer leaves if desired, keeping them for crisping if you like. Slice each sprout in half lengthwise and set aside.
2. Make the white balsamic-pear chutney: In a small saucepan, combine diced pear, white balsamic vinegar, honey, ground ginger, and salt. Cook over medium heat, stirring occasionally, until the pears soften and the mixture thickens into a chutney consistency, about 15 minutes. Remove from heat and set aside.
3. Sauté the Brussels sprouts: Heat olive oil in a large skillet over medium heat. Arrange the Brussels sprouts cut side down in a single layer without crowding the pan. Let them cook undisturbed for about 4 minutes to achieve browning.
4. Continue cooking and stirring: After 4 minutes, stir the sprouts gently and continue to sauté for another 5 minutes, or until they are crispy on the outside and tender on the inside. Season with salt and pepper to taste.
5. Serve: Plate the sautéed Brussels sprouts and spoon the white balsamic-pear chutney generously over the top. Garnish with chopped fresh rosemary if desired. Serve warm alongside your favorite protein or as part of a festive fall meal.

Notes

• Trim and slice Brussels sprouts up to two days in advance; store in an airtight container in the refrigerator.
• Any variety of pear can be used for the chutney, no need to peel as the skin softens and adds fiber.
• White balsamic vinegar can be substituted with regular balsamic if unavailable, but white balsamic lends a more floral flavor.
• For extra crispness, avoid stirring the Brussels sprouts too frequently during sautéing.
• Leftover chutney can be stored in the refrigerator for up to 5 days and used as a topping for meats, fish, or roasted vegetables.

Keywords: Brussels sprouts, white balsamic vinegar, pear chutney, sautéed vegetables, fall side dish, quick side recipe, healthy side dish