Brussels sprouts with white balsamic-pear chutney—imagine those little green globes, roasted to perfection, their outer leaves crisp and caramelized while the insides remain tender and flavorful. Add in a sweet, tangy chutney made from juicy pears and zesty white balsamic vinegar, and you’ve got a dish that dances on your taste buds. The aroma wafting through your kitchen will make you feel like a gourmet chef—even if you just discovered where your oven is.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Brussels Sprouts with White Balsamic-Pear Chutney</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- How do I know when Brussels sprouts are done?
- Can I make the chutney ahead of time?
- What can I substitute for white balsamic vinegar?
- 📖 Recipe Card
Every time I whip up this dish, I think of family gatherings where Brussels sprouts were often the underdog. But with this recipe, they steal the show. It’s perfect for holiday feasts or cozy dinners when you want to impress without breaking a sweat in the kitchen. Just wait until you see everyone diving in; trust me, you’ll revel in the glory of their delight.
Why You'll Love This Recipe
- The ease of preparation ensures that even novice cooks can impress their friends
- Flavorful and sweet, this dish balances savory and tangy notes beautifully
- Its vibrant colors make it a stunning side dish for any occasion
- Adaptable enough to complement various main courses or stand alone as a vegetarian delight
My friends were shocked when they tasted these Brussels sprouts at my last dinner party—they couldn’t believe they were actually enjoying Brussels sprouts!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Brussels Sprouts: Choose firm, vibrant green Brussels sprouts for the best flavor and texture.
Pears: Ripe pears are essential; they should yield slightly when pressed for perfect sweetness.
White Balsamic Vinegar: This adds bright acidity without overpowering flavors; look for high-quality brands.
Olive Oil: Extra virgin olive oil enhances flavor; use it generously for roasting.
Honey: A touch of honey elevates sweetness; adjust based on your taste preference.
Salt and Pepper: Essential for seasoning; fresh cracked black pepper brings out the best flavors.
Fresh Thyme or Rosemary: These herbs add earthiness; either works wonderfully in this recipe.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Brussels Sprouts with White Balsamic-Pear Chutney
Prepare the Brussels Sprouts: Start by preheating your oven to 400°F (200°C). Trim the ends off the Brussels sprouts and slice them in half to ensure even roasting.
Create the Chutney Base: In a saucepan over medium heat, combine diced pears, honey, and white balsamic vinegar. Stir occasionally until the mixture simmers and thickens slightly—about 10 minutes.
Toss with Olive Oil and Seasonings: In a large bowl, toss halved Brussels sprouts with olive oil, salt, pepper, and herbs until evenly coated. Spread them out on a baking sheet.
Roast to Perfection: Roast the Brussels sprouts in your preheated oven for 20-25 minutes. Look for golden brown edges and tender centers as indicators of doneness.
Add Chutney at the Finish Line: Once roasted, remove the Brussels sprouts from the oven and drizzle them with your pear chutney while they’re still warm. Give everything a gentle toss to combine flavors.
Serve Warm and Enjoy!: Transfer to a serving platter and watch as everyone eagerly gathers around this delightful dish—let them savor every bite!
This recipe brings together all things delicious—sweetness from pears mingling with savory roasted Brussels sprouts makes it irresistible! Plus, it’s super easy to customize based on what you have at home.
Give these Brussels sprouts with white balsamic-pear chutney a try at your next gathering; they’ll surely turn skeptics into fans!
You Must Know
- Brussels sprouts can be a game changer in your meals; their nutty flavor pairs wonderfully with the sweet tang of white balsamic-pear chutney
- The crispiness of roasted sprouts will transform any side dish into a star
- Trust me, your taste buds will thank you!
Perfecting the Cooking Process
Start by roasting the Brussels sprouts to achieve that perfect caramelization. While they roast, prepare the chutney for a flavor-packed finish. This sequence maximizes efficiency and taste!
Add Your Touch
Feel free to experiment with additional spices like cinnamon or nutmeg in the chutney. You can also try adding toasted nuts or crumbled feta for an extra layer of flavor and texture.
Storing & Reheating
Store leftover Brussels sprouts and chutney in airtight containers in the fridge. To reheat, warm them gently in the oven to retain their crispy texture without making them soggy.
Chef's Helpful Tips
- To achieve perfectly roasted Brussels sprouts, choose fresh ones with tight leaves
- Avoid overcooking them; they should be tender yet still have a bite
- Experiment with different chutney variations for exciting flavors each time!
Sometimes, I find myself reminiscing about serving this dish at a family gathering, where everyone was surprised how delicious Brussels sprouts could be!
FAQ
How do I know when Brussels sprouts are done?
Brussels sprouts are done when they are golden brown and fork-tender but not mushy.
Can I make the chutney ahead of time?
Absolutely! The chutney tastes even better when made a day in advance as flavors meld.
What can I substitute for white balsamic vinegar?
If you don’t have white balsamic vinegar, apple cider vinegar works well as a substitute in a pinch.
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📖 Recipe Card
Print
Brussels Sprouts with White Balsamic-Pear Chutney
- Total Time: 40 minutes
- Yield: Serves 4
Description
Brussels sprouts with white balsamic-pear chutney is a delightful fusion of savory and sweet flavors. These roasted Brussels sprouts boast crispy outer leaves and tender insides, perfectly complemented by a tangy chutney made from juicy pears and zesty white balsamic vinegar. Ideal for holiday feasts or cozy dinners, this dish not only impresses but also transforms Brussels sprouts into the star of the table. Easy to prepare, it’s a crowd-pleaser that will turn even the biggest skeptics into fans.
Ingredients
- 1 lb Brussels sprouts, halved
- 2 ripe pears, diced
- 3 tbsp white balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp honey (adjust to taste)
- 1 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1 tsp fresh thyme or rosemary, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and slice them in half.
- In a saucepan over medium heat, combine diced pears, honey, and white balsamic vinegar. Simmer for about 10 minutes until slightly thickened.
- Toss halved Brussels sprouts in a bowl with olive oil, salt, pepper, and herbs until well coated. Spread on a baking sheet.
- Roast in the preheated oven for 20-25 minutes until golden brown and tender.
- Drizzle the warm Brussels sprouts with the pear chutney and toss gently to combine.
- Serve warm on a platter and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 190
- Sugar: 9g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
