Crispy Brussels Sprouts with Irresistible White Balsamic-Pear Chutney
Irresistible Crispy Brussels Sprouts with White Balsamic-Pear Chutney offers a deliciously wholesome experience perfect for autumn.
Servings: 4 servings
Calories: 200kcal
Equipment
- Oven
- Baking sheet
- Saucepan
- mixing bowl
Ingredients
For the Brussels Sprouts
- 1 pound Brussels Sprouts Fresh is best for tender, caramelized results
- 2 tablespoons Olive Oil Essential for moisture and caramelization
- 1 teaspoon Salt Adjust to your preference
- 1/2 teaspoon Pepper Use freshly ground for the best taste
For the Chutney
- 2 medium Pears Sweet and juicy, perfect for chutney
- 1/4 cup White Balsamic Vinegar Brightens the dish with acidity
- 2 tablespoons Honey Balances the chutney’s tartness
- 1 teaspoon Thyme Aromatic herb that elevates the chutney
Instructions
Directions
- Start by rinsing the Brussels sprouts under cold water. Trim the ends and halve each sprout for even cooking. For the chutney, slice the pears into thin wedges.
- Preheat your oven to 400°F (200°C). In a bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well-coated. Spread them evenly on a baking sheet and roast for 20-25 minutes until they’re golden brown and crispy on the edges.
- While the sprouts are roasting, prepare the chutney. In a saucepan over medium heat, combine the sliced pears, white balsamic vinegar, honey, and thyme. Stir these ingredients together and cook until bubbling and slightly thickened, about 10 minutes.
- Once the Brussels sprouts are roasted, take them out of the oven. Toss the crispy sprouts in the warm chutney mixture until they're generously coated. Serve immediately, garnished with extra thyme if desired for a pop of color.
Notes
If you have leftovers, store your Irresistible Brussels Sprouts in an airtight container for up to three days. Reheat in the oven to keep them crispy.