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–+ servings
Brussels Sprouts with White Balsamic Pear Chutney

Brussels Sprouts with White Balsamic Pear Chutney Bliss

Enjoy the delightful blend of roasted Brussels sprouts and sweet pear chutney in this autumn-inspired side dish that's perfect for any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Vegetarian
Calories: 316
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brussels Sprouts
  • 1 pound Brussels Sprouts Trimmed and sliced in half
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Ground Pepper
  • 2 tablespoons Extra Virgin Olive Oil
For the Pear Chutney
  • 2 Bosc Pears Bosc Pear Cored and sliced
  • 1 Large Shallot Thinly sliced
  • 5 sprigs Fresh Thyme
  • 2 tablespoons White Balsamic Vinegar
For Crunch and Flavor
  • 1/2 cup Hazelnuts or Pecans Roughly chopped

Equipment

  • oven
  • Sheet Pan
  • Mixing Bowl
  • Parchment Paper

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (218°C). Line a sheet pan with parchment paper.
  2. In a large mixing bowl, toss the Brussels sprouts, sliced pears, and shallot together. Add thyme, sea salt, pepper, and olive oil, mixing thoroughly.
  3. Spread the mixture evenly on the prepared sheet pan, leaving space between the Brussels sprouts and pears.
  4. Roast for 20-25 minutes, shaking the pan halfway through. The Brussels sprouts should be crispy and brown; the pears should be soft and caramelized.
  5. In the last 7-8 minutes, add the chopped hazelnuts or pecans to the sheet pan.
  6. Once roasted, remove from oven, discard thyme sprigs, drizzle with lemon juice, toss gently, adjust seasoning, and serve warm.

Nutrition

Serving: 1servingCalories: 316kcalCarbohydrates: 16gProtein: 4gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 23gSodium: 160mgPotassium: 456mgFiber: 5gSugar: 7gVitamin A: 10IUVitamin C: 90mgCalcium: 4mgIron: 6mg

Notes

Ensure Brussels sprouts are of similar size for even cooking. Fresh thyme can be substituted with dried thyme in a smaller quantity. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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