Caramelized Brussel Sprouts with Apricot & Cardamom Chutney

Choose firm, small Brussel Sprouts – they are more tender and sweeter than the larger ones.

Serves 4 – 6 as a side dish


  • 1 pound Brussel Sprouts, cut into halves or quarters lengthwise
  • 1 medium yellow onion, diced
  • 3-4 TBS extra Virgin Olive Oil, butter or combination of both
  • ½ cup Apricot and Cardamom Chutney
  • Salt to taste


Heat the olive oil (or butter) in a heavy skillet on medium heat, then add the sprouts. Cook, stirring occasionally, for about 15 minutes or until the sprouts are well-browned. Add the diced onion and salt to taste; continue cooking, uncovered for 10 minutes, stirring to make sure that the onions and sprouts do not burn.

Stir in the chutney and cook for another 5 minutes. Taste and adjust the seasonings.