Creating Brussels Sprouts with White Balsamic Pear Chutney is simple. Follow these steps for a perfect outcome:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare Brussels Sprouts: Place the halved Brussels sprouts in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast Brussels Sprouts: Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, or until they are tender and golden brown, stirring halfway through.
4. Cook Pear Chutney: While the Brussels sprouts are roasting, heat a medium skillet over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5 minutes.
5. Add Pears and Spices: Stir in the diced pears, grated ginger, white balsamic vinegar, brown sugar, cinnamon, and nutmeg. Cook for 10-15 minutes or until the mixture thickens and the pears soften.
6. Combine: Once the Brussels sprouts are done, remove them from the oven and combine them with the pear chutney in the skillet. Toss gently to coat the sprouts with the chutney.
7. Add Nuts: If using, fold in the toasted walnuts for an added crunch.
8. Serve: Transfer the mixture to a serving bowl and garnish with fresh parsley, if desired.

By following these steps, you can create a delightful dish that beautifully blends savory and sweet.