Brussels Sprouts with White Beans and Pecorino
Elevate your weeknight dinners with this vibrant, flavor-packed recipe for Brussels Sprouts with White Beans and Pecorino. Perfectly caramelized Brussels sprouts are combined with creamy cannellini beans and a bright splash of lemon juice, creating a satisfying balance of crispy and tender textures. A hint of garlic and optional red pepper flakes bring depth and subtle heat, while a generous dusting of finely grated Pecorino cheese and fresh parsley adds a savory, herby finish. Ready in just 25 minutes, this versatile dish shines as both a hearty side or a light vegetarian main course. Bursting with wholesome ingredients and Mediterranean flair, it’s the ultimate crowd-pleaser for busy weeknights or casual gatherings.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 units Garlic cloves, minced
- 400 grams White beans (cannellini), cooked and rinsed
- 1 tablespoon Lemon juice
- 0.25 teaspoons Crushed red pepper flakes (optional)
- 50 grams Pecorino cheese, finely grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice each sprout in half lengthwise.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the halved Brussels sprouts cut side down in a single layer. Cook for 5-6 minutes without disturbing until the cut sides are deeply golden and crispy.
Sprinkle the Brussels sprouts with salt and black pepper, then toss and cook for another 2-3 minutes until tender but still vibrant green.
Push the Brussels sprouts to one side of the skillet and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the white beans to the skillet. Stir to combine with the garlicky oil and Brussels sprouts. Cook for 2-3 minutes, stirring gently to warm the beans through.
Add the lemon juice and optional red pepper flakes to the skillet, stirring to evenly coat the mixture. Taste and adjust seasoning if needed.
Transfer to a serving platter and sprinkle generously with grated Pecorino cheese and fresh parsley.
Serve immediately as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 14.7 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 851 mg | 65% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1608 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
