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
Scale
- 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