Brussels Sprouts with Chutney Balsamic Glaze

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.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: Fusion
Keyword: Brussels Sprouts, Chutney, garlic, Stonewall Kitchen
Servings: 2
Calories: 165kcal


  • 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


  • 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


Serving: 8oz | Calories: 165kcal | Carbohydrates: 21g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 3580mg | Potassium: 897mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1734IU | Vitamin C: 194mg | Calcium: 104mg | Iron: 3mg
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Brussels Sprouts with Chutney Balsamic Glaze
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