Brussels Sprouts with White Balsamic-Pear Chutney: A Savory Delight
Enjoy Brussels Sprouts with White Balsamic-Pear Chutney, a savory delight perfect for any occasion.
Equipment
- large skillet
Ingredients
- 4 Tbsp. extra-virgin olive oil divided
- ⅓ cup finely chopped shallots
- 1 small pear cored and finely chopped (preferably D'Anjou)
- 1 Tbsp. maple syrup
- ¾ tsp. kosher salt divided
- 3 Tbsp. white balsamic vinegar
- 2 tsp. finely chopped fresh rosemary
- 1 lb. Brussels sprouts trimmed and halved
Instructions
- Heat 2 Tbsp. of the oil in a large skillet over medium heat. Add shallots; cook 3 minutes. Add pear, maple syrup, and ¼ teaspoon of the salt; cook 3 minutes. Stir in balsamic and cook 8 to 10 minutes, until pears are softened and mixture is golden. Stir in rosemary and transfer to a bowl.
- Add remaining 2 Tbsp. oil to pan. Arrange Brussels, cut side-down, and cook, undisturbed, for 4 minutes, until golden-brown. Toss and continue to cook, stirring occasionally, until Brussels are crisp-tender, about 5 to 7 more minutes. Season with remaining ½ tsp. salt.
- Add chutney back to pan and toss with sprouts. Transfer to a serving platter or bowl.
Nutrition
Serving: 1plateCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gMonounsaturated Fat: 8gSodium: 250mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 700IUVitamin C: 90mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!