Brussels Sprouts with White Balsamic-Pear Chutney
Try this Brussels Sprouts with White Balsamic-Pear Chutney recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 1 tbsp. maple syrup
- 3 tbsp. extra-virgin olive oil divided
- 1/3 cup finely chopped shallots
- 1 pear, cored and finely chopped (i like d'anjou)
- 3/4 tsp. kosher salt divided
- 3 tbsp. white balsamic vinegar
- 2 tsp. finely chopped fresh rosemary
- 1 lb. brussels sprouts trimmed and halved
- Carbohydrate 13.4109292806436 g
- Cholesterol 0 mg
- Fat 10.4785276108446 g
- Fiber 4.30912746092758 g
- Protein 4.19558886011512 g
- Saturated Fat 1.47063348401858 g
- Serving Size 1 1 Serving (143g)
- Sodium 31.5320231263526 mg
- Sugar 9.10180181971601 g
- Trans Fat 0.348491817353382 g
- Calories 153 calories
Heat 1½ Tbsp. of the oil in a large skillet over medium heat. Add shallots; cook 3 minutes. Add pear, maple syrup, and ¼ tsp 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 1½ 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 more minutes. Season with remaining ½ tsp. salt.Transfer sprouts to a serving platter or bowl and top with chutney.
