Brussels Sprouts with White Balsamic-Pear Chutney Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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