Description
Crispy roasted Brussels sprouts paired with a sweet-tangy white balsamic pear chutney.
Ingredients
1 lb Brussels sprouts
2 ripe pears, diced
2 tbsp olive oil
3 tbsp white balsamic vinegar
1 tbsp honey or maple syrup
1 shallot, minced
1 garlic clove, minced
1/2 tsp cinnamon
1/4 tsp ground ginger
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Trim and halve Brussels sprouts.
3. Toss sprouts with olive oil, salt, and pepper.
4. Roast for 20–25 minutes until crispy.
5. Meanwhile, sauté shallot and garlic in olive oil.
6. Add pears, balsamic, honey, cinnamon, and ginger.
7. Simmer until thickened (12–15 minutes).
8. Serve sprouts topped with warm pear chutney.
Notes
For vegan option, use maple syrup instead of honey.
Double the chutney batch for extra flavor.
Best enjoyed fresh, but leftovers can be stored for 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Brussels Sprouts with White Balsamic Pear Chutney, roasted vegetables, holiday side dish