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.
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
- 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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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Equipment used to prepare this recipe