Irresistible Brussels Sprouts with White Balsamic-Pear Chutney

Intro and Brief Recap

Have you ever tasted a dish that perfectly balances sweet, savory, and tangy flavors? Brussels Sprouts with White Balsamic-Pear Chutney delivers just that essential culinary experience. Roasted Brussels sprouts create a delightful crunch, while the chutney adds a luscious sweetness that dances on your palate. This dish is not only visually stunning but also an aromatic delight that transforms any meal into an occasion.

Growing up, my family often enjoyed Brussels sprouts during holiday dinners. However, they were always prepared in the same old way. It wasn’t until I experimented with this unique chutney recipe that I discovered a new world of flavor. The combination of earthy Brussels sprouts and the fresh sweetness of pears creates a memorable dish perfect for Thanksgiving, festive gatherings, or even a cozy weeknight dinner. Get ready to impress your guests or simply indulge in a delightful treat that’s both nutritious and delicious.

Key Ingredients For Brussels Sprouts with White Balsamic-Pear Chutney

Here’s what you’ll need to make this delicious dish:

• Brussels Sprouts: Select firm and vibrant green sprouts for the best flavor; avoid any yellowing or wilting.
• Pears: Ripe pears add natural sweetness; choose varieties like Bartlett or Anjou for optimal taste.
• White Balsamic Vinegar: This vinegar provides a milder taste compared to regular balsamic; it enhances the dish without overpowering other flavors.
• Honey: A touch of honey elevates the sweetness of the chutney, balancing the tanginess of the vinegar perfectly.
• Olive Oil: Use extra virgin olive oil for roasting the Brussels sprouts; it adds depth and richness.

For seasoning:

• Salt and Pepper: Basic seasonings are essential to enhance all flavors; adjust according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions For Brussels Sprouts with White Balsamic-Pear Chutney

Follow these simple steps to prepare this delicious dish:

First Step: Preheat and Prepare

Preheat your oven to 400°F (200°C). While it’s heating, wash and trim the Brussels sprouts by cutting off the stem ends and removing any yellow leaves. Halve them for even roasting.

Second Step: Roast the Brussels Sprouts

Place the halved Brussels sprouts onto a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything together until well coated. Roast in the preheated oven for about 20-25 minutes or until they are golden brown and crispy.

Third Step: Make the Pear Chutney

While the Brussels sprouts are roasting, peel, core, and chop your pears into small cubes. In a saucepan over medium heat, combine chopped pears, white balsamic vinegar, honey, salt, and pepper. Cook for about 10 minutes until the mixture thickens slightly.

Fourth Step: Combine

Once both components are ready, check if your roasted Brussels sprouts have achieved a beautiful caramelization. Remove them from the oven and add them to the pan containing pear chutney. Gently toss everything together.

Serving Suggestion:

Transfer to plates as a side dish or enjoy this delicious combination as part of your main course.

Expert Tips

Here are some helpful tips to ensure the best results for your dish:

• Choose Fresh Produce: Always select fresh Brussels sprouts and ripe pears for maximum flavor.
• Adjust Sweetness: If you prefer a sweeter chutney, feel free to add more honey according to your taste preference.
• Add Nuts for Crunch: Consider adding chopped walnuts or pecans before serving for an added crunch that complements both textures beautifully.

Presentation Ideas

This Brussels Sprouts with White Balsamic-Pear Chutney is versatile and pairs wonderfully with:

• Grilled Chicken: The savory notes of the Brussels sprouts complement the smoky flavors of grilled chicken, making this dish an excellent side for a summer barbecue.
• Roasted Pork Loin: The sweetness of the pear chutney enhances the richness of roasted pork loin. This combination creates a delightful balance of flavors, perfect for a holiday feast.
• Quinoa Salad: For a lighter option, serve Brussels sprouts alongside a quinoa salad. The creamy texture of the chutney adds depth to the dish, making it a healthy and satisfying meal.

Nutritional Benefits

Brussels sprouts are packed with essential nutrients and offer numerous health benefits. They are high in vitamins A, C, and K, which support immune function and bone health. Additionally, these tiny cabbages are rich in fiber, promoting digestive health. The addition of white balsamic-pear chutney not only enhances flavor but also provides natural sugars and antioxidants from pears.

Cooking Tips

To achieve perfectly cooked Brussels sprouts with white balsamic-pear chutney, consider these tips:

Preheat your oven to 400°F (200°C) to ensure even roasting. Trim the ends of the Brussels sprouts and cut them in half for quicker cooking. Toss them in olive oil, salt, and pepper before roasting for about 20-25 minutes until they are crispy on the outside yet tender inside. Once cooked, drizzle the white balsamic-pear chutney over them to infuse flavor just before serving.

Pairing Suggestions

When enjoying Brussels sprouts with white balsamic-pear chutney, consider pairing them with complementary flavors. A light-bodied white wine like Sauvignon Blanc enhances the dish’s sweetness while balancing its savory elements. Alternatively, serve it alongside crusty bread or on top of a bed of greens for added texture and nutrition.

Storage Tips

Leftover Brussels sprouts with white balsamic-pear chutney can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm them gently in a skillet over medium heat until heated through. Avoid using a microwave to retain their crispiness.

FAQs

How do I make Brussels Sprouts with White Balsamic-Pear Chutney?

To prepare Brussels sprouts with white balsamic-pear chutney, start by roasting halved Brussels sprouts in olive oil until golden brown. Meanwhile, create the chutney by simmering diced pears with white balsamic vinegar and spices until thickened. Combine both components just before serving for optimal flavor.

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts yield the best texture and flavor, you can use frozen ones if necessary. Thaw them beforehand and pat dry to remove excess moisture before roasting to ensure they crisp up nicely.

What dishes pair well with Brussels Sprouts with White Balsamic-Pear Chutney?

Brussels sprouts with white balsamic-pear chutney pairs well with various dishes such as roasted meats, grilled fish, or vegetarian options like quinoa salads or grain bowls. Their versatility allows you to mix and match according to your meal preferences.

Can I prepare the chutney ahead of time?

Yes! You can make the white balsamic-pear chutney ahead of time and store it in an airtight container in the fridge for up to one week. This makes meal prep easier when you want to enjoy this delicious side dish on short notice.

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Brussels Sprouts with White Balsamic-Pear Chutney

• Author: jenny
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

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Description

Experience the perfect harmony of sweet, savory, and tangy flavors with Brussels Sprouts drizzled in luscious White Balsamic-Pear Chutney. This visually stunning dish features roasted Brussels sprouts that deliver a delightful crunch, complemented by a pear chutney that adds a vibrant sweetness. Ideal for holiday feasts or cozy weeknight dinners, this recipe is sure to impress your guests while remaining simple to prepare.

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Ingredients

Scale 1x2x3x

• 1 pound Brussels sprouts, trimmed and halved
• 2 ripe pears (Bartlett or Anjou), peeled and diced
• 1/4 cup white balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Wash and halve Brussels sprouts.
2. On a baking sheet, toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes until golden brown and crispy.
3. In a saucepan over medium heat, combine diced pears, white balsamic vinegar, honey, salt, and pepper. Cook for about 10 minutes until thickened.
4. Once Brussels sprouts are roasted, mix them with the pear chutney in the pan. Serve warm.

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Nutrition

• Serving Size: 1 cup (150g)
• Calories: 196
• Sugar: 12g
• Sodium: 65mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Choose fresh Brussels sprouts for optimal flavor. Adjust sweetness of chutney by adding more honey if desired. For added crunch, sprinkle chopped walnuts or pecans before serving.