Not being raised eating Brussels sprouts, I feel, as an adult, that I have been missing out on something great. 

Since my first bite, I have been in love with them. I have a few recipes that not only are my favorite but my family and friends also love them too and ask for them at holiday time.

This year I want to change things up a bit and wanting to introduce a new recipe before the holidays are here to ensure proper acceptance and entrance to the menu.

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Brussels sprouts with white beans

Who doesn’t love white beans?

White beans are not only very healthy for you, fat-free and gluten-free, but also are a great source of fiber, folate, iron, and magnesium. Not to mention they contain proteins.

The Brussels sprouts contain vitamins, fibers and are high in antioxidants.

A healthy combination all around and tastes delicious.

The caramelization of the Brussels sprouts cooked alongside the white beans marries in a perfect combination full of flavors that is perfect for your palate.

he pecorino cheese brings it a natural touch of saltiness and binds the two vegetables as it melts.

It can be made as a light vegetarian meal or by substituting or skipping the cheese for a vegan meal.

Of course, substitute the chicken broth with vegetable broth.

As a side dish to any meats, fish, and poultry this dish will make your evening meal simpler. Enjoy it warm or at room temperature.

I am also thinking a bit ahead and a perfect side dish to my turkey at Thanksgiving as I already received the thumbs up of approval.



Brussels Sprouts and White Beans

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Brussels sprouts with white beans
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 people
The caramelization of the Brussels sprouts cooked alongside the white beans marries in a perfect combination full of flavors that is perfect for your palate.


  • 8 tablespoons olive oil 8 tablespoons olive oil
  • 2 pounds Brussels Sprouts 2 pounds Brussels Sprouts, trimmed and cut in half lenghtwise
  • 6 garlic cloves 6 garlic cloves, chopped
  • 1 cup sodium-free chicken broth 1 cup sodium-free chicken broth
  • 15 ounces cannellini beans 1 15-ounces cannellini beans
  • 2 tablespoons butter 2 tablespoons unsalted butter
  • 1 cup pecorino cheese 1 cup coarsely chopped pecorino cheese


  • Heat 3 tablespoons oil in a large heavy skillet over high heat. When just about to smoke, add half of the Brussels sprouts. Cook until brown, stirring occasionally for about 5 minutes.
  • Transfer to a large bowl. Heat 3 tablespoons oil in the same skillet Add remaining Brussels sprouts, reduce the heat to medium-high, and cook until brown, stirring occasionally about 5 minutes. Transfer the Brussels sprouts to the same bowl.
  • Add the remaining 2 tablespoons oil to the skillet and increase to high heat. Add garlic and sauté until brown, 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.


Calories: 289kcal | Carbohydrates: 19g | Protein: 11g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 434mg | Potassium: 469mg | Fiber: 7g | Sugar: 3g | Vitamin A: 994IU | Vitamin C: 97mg | Calcium: 217mg | Iron: 3mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Equipment used to prepare this recipe

A Chef Giangi Pick
All-Clad Nonstick Fry Pan 12 Inch Induction Oven Broiler Safe
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02/19/2024 03:19 am GMT