This easy roasted Brussels sprouts and white beans recipe is the perfect and most delicious side dish. Golden brown, crispy sprouts are caramelized with white beans.
The ideal caramelized Brussels sprouts will make a believer out of anyone. 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 are not only my favorite but also loved by my family and friends, who ask for them at holiday time.
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This year, I want to change things and introduce a new recipe before the holidays arrive to ensure proper acceptance and entrance to the menu. Thanksgiving is not so far away.
So far, thumbs up each time I prepare this dish, and I have to increase the serving amount each time, as we never seem to have enough.
The caramelization of the sautéed Brussels sprouts cooked alongside the white beans creates a perfect combination of flavors.
The pecorino cheese brings it a natural touch of saltiness and binds the two vegetables as it melts.
But do not take my word for it; give it a try. Your taste buds will crave more of it.
In this Article
- Why you will love this recipe
- What are cannellini beans?
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make these delicious Brussels sprouts with white beans
- Pro Tips
- What dishes can you enjoy with this Brussels sprouts recipe?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this Brussels Sprouts and White Beans recipe, you may want to try my other recipes.
- VIDEO: COOK ALONG WITH ME
- Brussels Sprouts and White Beans Recipe
This recipe requires only a few staple ingredients in your pantry. You will love how easy it is to make. There are only two main ingredients: Brussels sprouts and white beans or Cannellini beans.
Why you will love this recipe
The perfect side dish: Super easy to prepare, this Brussels sprouts recipe will soon become your go-to dish with your lamb, chicken, and fish. The possibilities are endless.
They are good for you: 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. Brussels sprouts contain vitamins, fiber, and antioxidants. This combination is healthy and delicious.
Bookmark this recipe for the holidays: Be ahead of the game by bookmarking this recipe and including it in your fall Holiday menus. It will steal the show, and you will not have spent too much time in the kitchen.
What are cannellini beans?
They are creamy white in color and originally from Italy. They are slightly kidney-shaped with a square end. Once cooked, they have a fluffy texture and a slightly nutty mild flavor.
They are so versatile as you can use them in soups such this delicious Tuscan Bean Soup, salads, stew.
Canned cannellini are ready to use. They only need to be rinsed and you are prepared to proceed with your main dishes.
Dry cannellini needs to be soaked for at least 5 hours in plenty of fresh water and then cooked in plenty of water until they are tender.
Ingredients needed to make this recipe
Brussels Sprouts – Bright green packed leaves. The stems have bright white bottoms. Please ensure all your sprouts are the same size so they will roast simultaneously. Remove the outer leaves while trimming the bottom core. Slice in half.
Garlic cloves – the natural flavor enhancer. Always a great companion to the beans.
Olive oil – light olive oil is always my preference.
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.
Unsalted butter – 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 – the saltiness of this cheese with the sweetness of the beans is just amazing.
Salt and black pepper – Taste as needed it. I leave this up to you as seasoning is very personal.
Equipment Needed
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Step by step on how to make these delicious Brussels sprouts with white beans
With all my recipes, have all your ingredients ready before cutting, chopping, and cooking.
- Start with the Brussels sprouts by cleaning them, removing the outer leaves and trimming the bottom core. Cut them in half. Once this step is done, please proceed with the recipe.
- In a large skillet, heat the oil. Once hot but not smoking, add the sprouts and cook, stirring occasionally, for 5 minutes. They will start to get a beautiful golden color.
- Transfer them to a bowl and add more olive oil and add the garlic. It has to barely cook but not turn brown.
- Add the sodium-free broth and the sprouts to the skillet and cook until the sprouts are tender and yest still crisp. Add your rinsed beans and the butter to the skillet.
- Stir, allowing the butter to melt and the broth to reduce to a beautiful glaze.
- Season with salt and pepper to taste. Not too much salt as the pecorino cheese is already salty. It is easier to add salt later.
- Toss in the pecorino cheese and serve.
Pro Tips
- If your skillet is too small, cook the Brussels sprouts in two batches. Do not overlap the sprouts.
- Pecorino cheese is a robust and salty cheese. As you will notice, with this recipe, I am very light on salt. Rectify the salt seasoning after you add the pecorino cheese so you will have better control of the salt level of your dish.
What dishes can you enjoy with this Brussels sprouts recipe?
This dish will simplify your evening meal as a side dish to meat, fish, and poultry.
Perfect all year long, this dish takes the stage on my Thanksgiving table alongside the Cranberry Chutney with Red Wine and Braised Cabbage with bacon.
Goes well with salmon, pork tenderloins or Breaded Orange Roughy
Open your recipe box, and have fun pairing this dish to any of your favorites.
Variations and Substitutions
- It can be made as a light vegetarian meal or by substituting or skipping 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 some chopped pecans, peanuts, or almond slivers if you want a crunch to bite into.
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.
Frequently Asked Questions
Are Brussels sprouts baby cabbages?
No they are not baby cabbages.
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.
If you enjoy this Brussels Sprouts and White Beans recipe, you may want to try my other recipes.
Roasted Brussels Sprouts with Balsamic Glaze
Brussels Sprouts with Almond bacon and Cranberries
VIDEO: COOK ALONG WITH ME
Brussels Sprouts and White Beans Recipe
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 chopped
- 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 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.
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: Thanksgiving
- Season: Fall, Winter
- Type: Under 45 minutes, Videos
Did you make this?
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This recipe was originally published on September 28, 2020.
