Description
Elevate your dining experience with Brussels Sprouts tossed in a luscious White Balsamic-Pear Chutney. This dish marries the earthy crunch of roasted Brussels sprouts with the sweet, tangy notes of pear chutney, creating a delightful balance that will impress your guests and family alike. Perfect for holiday feasts or cozy weeknight dinners, this recipe is as nourishing as it is delicious.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 ripe pears, peeled and diced
- 1/4 cup white balsamic vinegar
- 2 tbsp light brown sugar
- 1 medium yellow onion, diced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the Brussels sprouts on the prepared baking sheet in a single layer. Roast for about 20-25 minutes until golden brown and tender.
- While they roast, combine diced pears, onion, white balsamic vinegar, and brown sugar in a saucepan over medium heat. Cook for 10-15 minutes until softened.
- Once the Brussels sprouts are done, drizzle them with the pear chutney and gently stir to combine.
- Serve warm as a side dish or part of a vegetarian feast.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 10g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added crunch, sprinkle toasted walnuts or pecans on top before serving. Adjust sweetness by varying the amount of brown sugar based on your preference.