Brussels Sprouts and White Beans

Prep Time: 10

Cook Time: 15

Total Time: 25

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.

Ingredients

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

Instructions

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.

Nutrition

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