Golden, caramelized Brussels sprouts, creamy cannellini beans, fresh garlic, and Pecorino cheese come together in this easy Italian-inspired side dish. Ready in just 25 minutes, this Brussels Sprouts and White Beans recipe is perfect for busy weeknights and elegant holiday dinners.
I did not grow up eating Brussels sprouts, and I must admit, I feel like I missed out on something wonderful! Ever since discovering them, I have been finding new ways to enjoy their delicious, slightly nutty flavor. Since my first bite, I have been in love with them. If you are looking for more Brussels sprouts recipes, check out Brussels Sprouts with Lemon or Roasted Brussels Sprouts with Mustard.
Recipe Overview: Brussels Sprouts and White Beans
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 8 people
- Cook Method: Stovetop.
- Flavor & Texture: Savory and nutty with garlicky, salty Pecorino richness, this dish combines caramelized, crisp-tender Brussels sprouts with soft, creamy white beans coated in a buttery glaze
- Difficulty: Easy.
- Why this Recipe? Easy, hearty, and flavorful side dish that turns simple Brussels sprouts and white beans into a satisfying combination everyone can enjoy.
My family and friends request several Brussels sprouts recipes every holiday season, but this year I wanted to add something new to the menu. Another favorite at our holiday table is my easy Brussels sprouts with bacon and shallots, where smoky bacon and sweet shallots give the sprouts a completely different flavor.
What I love most about this recipe is the contrast between the tender Brussels sprouts, buttery white beans, and salty Pecorino. Simple ingredients that create something truly delicious.
Another dish that always feels right for Thanksgiving is my sweet potatoes and Brussels sprouts with cranberries, where maple syrup and balsamic vinegar create the most wonderful caramelized flavor.
Give it a try, and you may find yourself making extra too.
In this Article
- Recipe Overview: Brussels Sprouts and White Beans
- A Note From Giangi
- What Are Cannellini Beans?
- Key Ingredients
- Variations and Substitutions
- How to Make Brussels Sprouts with White Beans
- Giangi’s Pro Tips
- What to Serve with Brussels Sprouts and White Beans
- Storing and Reheating
- Brussels Sprouts with White Bean FAQs
- More Side Dishes You Will Love
- VIDEO: COOK ALONG WITH ME
- Brussels Sprouts and White Beans
A Note From Giangi
Go Ahead, Steal Giangi's Thanksgiving Menu!
FREE EMAIL BONUS: New recipes to refresh your holiday lineup.
What Are Cannellini Beans?
Cannellini beans are traditional Italian white beans with a delicate, nutty flavor and a wonderfully creamy texture. They are especially popular in Tuscan cooking, where they appear in soups, salads, and comforting vegetable dishes.
I love using them with Brussels sprouts because their soft texture balances the lightly caramelized vegetables so beautifully.
Canned cannellini beans are perfect for this recipe. Drain and rinse them well before adding them to the skillet. If using dried beans, soak and cook them until tender before preparing this dish.
For another delicious way to enjoy these Italian white beans, try my Tuscan white bean soup, filled with garlic, rosemary, and tender vegetables.
Key Ingredients
Brussels Sprouts – Bright green packed leaves. The stems have bright white bottoms. Choose firm, bright green sprouts with tightly closed leaves. Similar sizes help them cook evenly. Remove the outer leaves while trimming the bottom core. Slice in half.
Garlic cloves – Adds savory depth. Cook briefly so it does not become bitter.
Olive oil -Helps the cut surfaces of the sprouts develop a golden crust.
Sodium-free chicken broth – this will help with the saltiness of your dish.
Cannellini beans or white beans – canned will be perfect. Just rinse twice. Their mild, nutty flavor and creamy texture balance the caramelized Brussels sprouts.
Unsalted butter – Adds richness and helps bring the sauce together. I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Pecorino cheese – Adds a salty, tangy finish. Taste the dish before adding extra salt.
Salt and black pepper – Taste as needed it. I leave this up to you as seasoning is very personal.
Variations and Substitutions
- It can be made as a light vegetarian meal, or you can substitute or skip the cheese for a vegan cheese.
- Of course, substitute the chicken broth with vegetable broth.
- Want some heat? No problem. Add a couple of shakes of red pepper flakes at the last minute of cooking, and voila, you’ll have some major heat coming your way.
- If you have some extra herbs—parsley here is perfect—in your refrigerator, chop them up and add them to this dish, adding another layer of flavor. Please do not overdo it, as you want to keep the veggies’ flavor.
- Do not have pecorino handy? Parmesan cheese will be a good substitute.
- Add chopped pecans, peanuts, or almond slivers if you want something crunchy to bite into.
How to Make Brussels Sprouts with White Beans
With all my recipes, have all your ingredients ready before cutting, chopping, and cooking.
Step 1: Trim the ends of the Brussels sprouts, remove any damaged outer leaves, and cut them in half lengthwise. Drain and rinse the cannellini beans.
Step 2: Heat six tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the Brussels sprouts and cook for about five minutes, turning occasionally, until they develop beautiful golden edges.
Step 3: Transfer the Brussels sprouts to a bowl. Add the remaining olive oil to the skillet, reduce the heat if necessary, and gently sauté the garlic for about 30 seconds, just until fragrant. Do not let it burn.
Step 4: Pour in the broth and return the Brussels sprouts to the skillet. Cook for approximately three minutes, or until the sprouts are tender but still have a slight bite.
Step 5: Add the drained cannellini beans and unsalted butter.
Step 6: Stir gently until the butter melts and the broth reduces to a light, flavorful glaze.
Step 7: Remove the skillet from the heat and stir in the Pecorino cheese. Taste before adding salt, as the cheese is naturally salty. Finish with freshly ground black pepper.
Step 8: Transfer to a serving dish and enjoy immediately while the Brussels sprouts are warm and the beans are beautifully creamy.
Giangi’s Pro Tips
Give your Brussels sprouts room. Do not overcrowd the skillet. If necessary, cook them in two batches so they caramelize beautifully instead of steaming.
Start with a hot skillet. A properly heated skillet helps develop those lovely golden edges. Once you add the sprouts, let them brown for a moment before stirring.
Choose sprouts of similar size. Cutting them evenly ensures that they cook at the same rate, leaving you with tender centers and lightly crisp edges.
Be gentle with the garlic. Garlic cooks quickly, and burnt garlic can make the entire dish bitter. As soon as it becomes fragrant, add your broth.
Rinse your cannellini beans. Canned beans are convenient and perfect for this recipe. Drain and rinse them to remove excess canning liquid.
Add the Pecorino at the end. Pecorino is naturally salty and full of flavor. Stir it in after removing the skillet from the heat, then adjust your seasoning.
Do not overcook the Brussels sprouts. They should remain slightly firm, with tender centers and beautiful caramelized edges.
My little secret: I always keep a touch of extra broth nearby. If the beans absorb too much liquid, a small splash brings back that lovely buttery glaze without making the dish heavy.
What to Serve with Brussels Sprouts and White Beans
I love how versatile this Brussels sprouts and white beans recipe is. It brings a beautiful balance of vegetables, creamy beans, and savory Pecorino to almost any meal.
With roasted pork: The caramelized Brussels sprouts and creamy white beans pair beautifully with a juicy pork tenderloin. Their earthy flavor complements the meat’s richness without overpowering it.
With fish: I particularly enjoy serving this dish with my orange roughy with capers, garlic, and vermouth. The delicate fish and bright capers balance the rich, buttery beans beautifully.
For Thanksgiving: This is one of those side dishes that deserves a place on the holiday table. Serve it alongside my cranberry chutney with red wine for a wonderful contrast of savory and tart flavors.
For an Italian-inspired dinner: Serve a generous portion of Brussels sprouts and cannellini beans alongside your favorite roasted chicken or grilled fish for a simple, comforting meal.
Storing and Reheating
To Store: Place your cooked Brussels sprouts with white beans in an airtight storage container in the refrigerator for up to 3 days.
To Reheat: Gently warm your leftovers in a large skillet over medium-low heat. If they are too dry, add a splash of broth or water.
Freezing: I do not recommend freezing them as they will become soggy. However, you can freeze them if you do not mind losing the crispiness. I recommend placing your white beans and roasted Brussels sprouts in an airtight, freezer-safe container.
Thaw them out overnight in the refrigerator and use the exact instructions to reheat them.
Brussels Sprouts with White Bean FAQs
Can I use another type of white bean?
Yes. Great Northern beans or navy beans are suitable alternatives to cannellini beans. Their textures differ slightly, but both work beautifully with sautéed Brussels sprouts.
Can I make Brussels sprouts and white beans ahead of time?
Yes. Prepare the recipe a day ahead and refrigerate promptly. Reheat gently in a skillet with a splash of broth to loosen the glaze. For the best texture, I prefer serving it freshly prepared.
How do I keep Brussels sprouts from becoming soggy?
Use a large skillet, avoid overcrowding, and allow the cut surfaces to develop a golden crust before adding the broth. Cook just until tender.
Can I make this recipe vegetarian or vegan?
Absolutely, with a few substitutions. For a vegetarian version, use vegetable broth and a vegetarian-suitable hard cheese. For a vegan version, also replace the butter with olive oil and omit the Pecorino or use a plant-based alternative.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts work best for caramelization. Frozen sprouts contain more moisture and may not develop the same beautiful golden edges.
What is so special about Brussels sprouts?
The sprouts are cruciferous vegetables that are high in nutrients and low in calories. A great source of fiber, vitamins, and minerals and are rich in antioxidants.
Which is healthier, broccoli or Brussels sprouts?
Broccoli is high in fiber and calcium, while Brussels sprouts are high in fiber, vitamins, and minerals.
More Side Dishes You Will Love
If you tried this Brussels Sprouts and White Beans or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
VIDEO: COOK ALONG WITH ME
Brussels Sprouts and White Beans
Ingredients
- 8 tablespoons olive oil
- 2 pounds Brussels Sprouts, trimmed and cut in half lenghtwise
- 6 garlic cloves, chopped
- 1 cup sodium-free chicken broth
- 1 15-ounces cannellini beans
- 2 tablespoons unsalted butter
- 1 cup pecorino cheese, coarsely grated
- salt
- black pepper
Instructions
- Heat 6 tablespoons oil in a large, heavy skillet over high heat. When just about to smoke, add the Brussels sprouts. Cook until brown, stirring occasionally for about 5 minutes.
- Transfer to a large bowl.
- Add the remaining 2 tablespoons of oil to the skillet and increase the heat to high. Add garlic and sauté until browned, for less than 1 minute.
- Add broth and Brussels sprouts. Cook until the Brussels sprouts are crisp-tender, about 3 minutes, and stir occasionally. Add the beans and the butter.
- Stir until the butter has melted and the broth is reduced to a glaze. Season with salt and pepper. Stir in the pecorino cheese.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Sides, Vegetables
- Cuisine: American
- Occasion: Easy Thanksgiving Recipes
- Season: Fall, Winter
- Type: Under 45 minutes, Videos
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This recipe was originally published on September 28, 2020.
Art
Never would have thought of this. I’m amazed at how good it is. Thank you.
Giangi Townsend
You are most welcome. I am glad you like it and hopefully making more often.
Bon Appetit!