Just a perfect, pretty little cabbage. Drenched in garlic and salt and pepper. Blanched to green perfection and then sautéed to a delightful balance of tender and crisp.

Brussels Sprouts with Chutney Balsamic Glaze

Tender crisp. Loaded with garlic and other yummy bits. Un petite choux.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Side Dish

Cuisine: Fusion

Keyword: Brussels Sprouts, Chutney, garlic, Stonewall Kitchen

Servings:

Calories: 165kcal

Equipment

Ingredients

1 lb Brussels Sprouts
2 cloves garlic
1 splash soy sauce -low sodium
1 splash balsamic vinegar
salt and pepper to taste
1 tbsp olive oil
2 heaping tbsp Chutney I use Stonewall Kitchen Old Farmhouse Chutney
1/4 cup water
1 tbsp kosher salt

US Customary - Metric

Instructions

Bring pot of water to a boil Salt generously
1 tbsp kosher salt
Rinse Brussels sprouts. Leave intact for now.
1 lb Brussels Sprouts
Blanche Brussels sprouts for 2 minutes. They should turn a rich green color
Mince garlic and toss into a small bowl
Drain Brussels sprouts and rinse in very cold water to stop cooking
Carefully cut of stems and slice in half
In a small bowl, mix chutney, balsamic vinegar and soy sauce. Whisk until combined
1 splash soy sauce -low sodium, 1 splash balsamic vinegar, 2 heaping tbsp Chutney
Heat skillet and add a generous glug of olive oil. Add garlic. Stir frequently to avoid burning. Cook about 1 minute. Add Brussels sprouts. Season to taste with freshly ground salt and pepper, if desired. Cook for 5-7 minutes on high heat tossing frequently. Add water as needed.
2 cloves garlic, salt and pepper to taste, 1 tbsp olive oil
When you can pierce easily with a fork, add the chutney mixture and toss
Add some water to combine (gently swirling pan above the heat is the easiest way) and cook about 1 to 2 minutes. The texture should still have some crunch to it.
1/4 cup water