Craving a side dish that’s both sophisticated and simple? Look no further! This Brussels Sprouts with White Balsamic Pear Chutney recipe combines the earthy goodness of roasted Brussels sprouts with the sweet and tangy flavors of a homemade pear chutney. It’s a surprisingly delicious pairing that’s perfect for any occasion. Prepare to elevate your veggie game!

Why You’ll Love This Brussels Sprouts Recipe

This Brussels sprouts with pear chutney recipe is about to become a staple in your kitchen. Here’s why:

Quick & Easy: Ready in under 45 minutes!
Bursting with Flavor: The combination of savory sprouts and sweet chutney is irresistible.
Impressive Presentation: Elevate any meal with this restaurant-worthy side.
Nutrient-Packed: A healthy dose of vitamins and fiber.
Perfect for Fall: Embrace seasonal flavors with pears and warm spices.
Budget-Friendly: Uses simple, affordable ingredients.
Surprisingly Versatile: Pairs well with various main courses.

This dish is effortless, leaving you more time to enjoy life and less time scrubbing pots!

Ingredients Needed for Pear Chutney Brussels Sprouts

Here’s what you’ll need to create this culinary masterpiece. Don’t worry, the ingredients are easy to find!

For the Brussels Sprouts:

Brussels sprouts: 1 1/2 pounds (680g), trimmed and halved. Choose firm, bright green sprouts.
Olive oil: 2 tablespoons (30ml), extra virgin olive oil recommended for best flavor.
Salt: 1/4 teaspoon, adjust to taste.
Black pepper: 1/4 teaspoon, freshly ground for optimal flavor.

For the White Balsamic Pear Chutney:

Pears: 2 ripe but firm pears, peeled, cored, and diced. Bosc or Anjou pears work well.
Red onion: 1/2 cup (75g), finely chopped.
Garlic: 2 cloves, minced.
Apple cider vinegar: 1/4 cup (60ml).
White balsamic vinegar: 2 tablespoons (30ml), adds a touch of sweetness and acidity.
Honey: 2 tablespoons (30ml), local honey is a wonderful option.
Ground ginger: 1/4 teaspoon.
Ground cinnamon: 1/4 teaspoon, warm spices for cozy flavor.
Red pepper flakes: Pinch (optional), for a touch of heat.

For the spices, consider lightly toasting them in a dry pan for 1-2 minutes before adding them to the chutney. This unlocks their aroma and intensifies their flavor.

Essential Equipment List

Having the right tools makes cooking a breeze. Here’s what you’ll need:

Large Bowl: For tossing the Brussels sprouts.
Baking Sheet: To ensure even roasting.
Medium Saucepan: The ideal choice for simmering the chutney.
Measuring Spoons and Cups: Accuracy matters in baking!
Knife and Cutting Board: Safety first.

No need for fancy gadgets, just basic kitchen essentials!

Recipe Details

Get a quick overview of this delightful dish:

- Prep Time: 20 minutes

Brussels sprouts topped with pear chutney.

Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4-6
Difficulty: Easy

This recipe scales up easily for larger gatherings, ensuring everyone gets a taste of the deliciousness.

Step-by-Step Instructions for Brussels Sprouts with Pear Chutney

Follow these simple steps to create this amazing dish.

Roasting the Brussels Sprouts

Preheat your oven to 400°F (200°C). This ensures the Brussels sprouts roast evenly.
In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Make sure they’re evenly coated.
Spread the Brussels sprouts in a single layer on a baking sheet. This prevents steaming and encourages browning.
Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through. Keep an eye on them to prevent burning.

Making the White Balsamic Pear Chutney

While the Brussels sprouts are roasting, prepare the chutney. In a medium saucepan, combine the diced pears, red onion, and minced garlic.
Add the apple cider vinegar, white balsamic vinegar, honey, ground ginger, ground cinnamon, and red pepper flakes (if using). The red pepper flakes add a subtle kick.
Bring the mixture to a simmer over medium heat. Then, reduce heat to low and cook for 15-20 minutes, or until the pears are softened and the chutney has thickened, stirring occasionally. The chutney should be jam-like in consistency.

Serving the Dish

Transfer the roasted Brussels sprouts to a serving dish.
Spoon the white balsamic pear chutney generously over the Brussels sprouts.
Serve immediately and enjoy the explosion of flavors!

If the chutney becomes too thick, add a tablespoon of water at a time until you reach your desired consistency.

CHECK OUT: German Chocolate Poke Cake – A decadent treat for chocolate lovers!

Tips for Success

Here are some expert tips to ensure your Brussels sprouts and pear chutney are perfect every time:

Don’t overcrowd the pan: Overcrowding leads to steamed, not roasted, sprouts. Use two baking sheets if needed.
Use ripe but firm pears: Overripe pears will turn to mush when cooked.
Adjust sweetness to taste: Add more or less honey depending on the sweetness of your pears and your personal preference.
Roast at high heat: High heat ensures crispy, caramelized Brussels sprouts.
Don’t skip the vinegar: The vinegar balances the sweetness of the pears and adds a tangy depth to the chutney.

Deglaze the saucepan with a splash of vegetable broth after cooking the onions and garlic for added depth of flavor.

Variations & Substitutions

Feel free to customize this recipe to suit your taste and dietary needs:

Maple Syrup: Substitute honey with maple syrup for a different flavor profile.
Different Vinegar: Try using regular balsamic vinegar for a richer, more intense flavor.
Add Nuts: Toast some pecans or walnuts and add them to the chutney for extra crunch.
Spice it up: Add a pinch of cayenne pepper for a more intense heat.

Serving Suggestions & Pairings with Brussels Sprouts and Pear Chutney

This dish makes a fantastic side, but it also pairs well with various main courses:

Roasted Chicken: The sweetness of the chutney complements savory roasted chicken beautifully.
Quinoa or Rice: Serve over a bed of fluffy quinoa or rice for a complete meal.
Salad: Add to a fall-inspired salad with cranberries, walnuts, and goat cheese.

Pair this dish with a sparkling apple cider for a delightful autumnal experience.

Health Benefits

This Brussels sprouts and pear chutney dish isn’t just delicious, it’s also good for you!

Brussels sprouts are packed with fiber, vitamins C and K, and antioxidants.
Pears are a good source of fiber and vitamin C.
This dish is naturally gluten-free and vegetarian, making it suitable for various dietary needs.

The fiber aids digestion and promotes a healthy gut!

Storage & Reheating

Here’s how to store and reheat your Brussels sprouts and pear chutney:

Storage: Store leftover Brussels sprouts and chutney in separate airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the Brussels sprouts in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through. Reheat the chutney in a saucepan over low heat, stirring occasionally.
Freezing: Freezing is not recommended, as the texture of the Brussels sprouts and chutney may change upon thawing.

Cool the sprouts completely before storing to maintain their texture.

Frequently Asked Questions

Got questions? We’ve got answers!

Can I make the chutney ahead of time?

Yes! The chutney can be made up to 3 days in advance and stored in the refrigerator. In fact, the flavors meld together even more over time.

Can I use frozen Brussels sprouts?

While fresh Brussels sprouts are recommended for the best texture, you can use frozen Brussels sprouts in a pinch. Just be sure to thaw them completely and pat them dry before roasting.

How do I prevent the Brussels sprouts from being bitter?

Roasting at high heat helps to caramelize the Brussels sprouts and reduce their bitterness. Also, don’t overcook them, as this can exacerbate the bitterness.

Can I add other vegetables to the roasting pan?

Absolutely! Feel free to add other root vegetables like carrots, sweet potatoes, or parsnips to the roasting pan for a colorful and flavorful medley.

What can I substitute for white balsamic vinegar?

If you don’t have white balsamic vinegar, you can use regular balsamic vinegar or apple cider vinegar instead. Keep in mind that regular balsamic vinegar will have a stronger flavor and darker color.

Can I make this recipe vegan?

Yes! Simply substitute the honey with maple syrup or agave nectar to make this recipe vegan.

Nutritional Information

Calories: 220
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 75mg
Total Carbohydrate: 28g
Dietary Fiber: 7g
Sugars: 15g
Protein: 5g

Exact values may vary based on specific ingredients and portion sizes.

Explore More Delicious Dishes

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Apple Cinnamon Dump Cake – An easy dessert that you make in minutes!

Conclusion

This Brussels Sprouts with White Balsamic Pear Chutney recipe is a fast, flavorful, and crowd-pleasing side dish that’s perfect for any occasion. It’s a surprisingly simple yet elegant dish that’s sure to impress your family and friends.

Share this recipe with your friends and family who would love it! Join our vibrant community on Facebook and Pinterest for daily recipe inspiration, cooking tips, and more tasty ideas! Let us know how it goes—comment below!

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Tasty plugin


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  "Description": "Savory roasted Brussels sprouts meet sweet & tangy pear chutney in this easy & impressive side dish!",
  "Ingredients": "

For the Brussels Sprouts:
1 1/2 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For the White Balsamic Pear Chutney:
2 ripe but firm pears, peeled, cored, and diced
1/2 cup finely chopped red onion
2 cloves garlic, minced
1/4 cup apple cider vinegar
2 tablespoons white balsamic vinegar
2 tablespoons honey
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of red pepper flakes (optional)

",
  "Instructions": "

For the Brussels Sprouts:
Preheat oven to 400°F (200°C).
In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
Spread the Brussels sprouts in a single layer on a baking sheet.
Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
For the White Balsamic Pear Chutney:
While the Brussels sprouts are roasting, prepare the chutney. In a medium saucepan, combine the diced pears, red onion, and garlic.
Add the apple cider vinegar, white balsamic vinegar, honey, ginger, cinnamon, and red pepper flakes (if using).
Bring the mixture to a simmer over medium heat. Reduce heat to low and cook for 15-20 minutes, or until the pears are softened and the chutney has thickened, stirring occasionally.
To Serve:
Transfer the roasted Brussels sprouts to a serving dish.
Spoon the white balsamic pear chutney over the Brussels sprouts.
Serve immediately.

",
  "Notes": "

Storage: Store leftover Brussels sprouts and chutney in separate airtight containers in the refrigerator for up to 3 days.
Vegan: Substitute honey with maple syrup or agave nectar for a vegan version.

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  "Details": {
    "Prep Time": "20 mins",
    "Cook Time": "25 mins",
    "Total Time": "45 mins",
    "Yield": "4-6 servings",
    "Category": "Side Dish",
    "Method": "Roasting",
    "Cuisine": "American",
    "Diet": "Vegetarian"
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  "Keywords": "Brussels sprouts, pear chutney, white balsamic, side dish, vegetarian, easy recipe, fall recipe",
  "Nutrition": {
    "Serving Size": "1 serving",
    "Calories": "220",
    "Sugar": "15g",
    "Sodium": "75mg",
    "Fat": "12g",
    "Saturated Fat": "2g",
    "Unsaturated Fat": "0g",
    "Trans Fat": "0g",
    "Carbohydrates": "28g",
    "Fiber": "7g",
    "Protein": "5g",
    "Cholesterol": "0mg"
  }
}