Prep 20 mins
Cook 20 mins
This was a delicious way to have brussel sprouts. The cannelini beans and the cheese were a perfect complement to the slight bitterness of the brussel sprouts. I would definately make this again. [Bon Appetit, November 2005]
- 8 tablespoons extra virgin olive oil, divided
- 2 lbs Brussels sprouts, trimmed, cut in half lengthwise
- 6 garlic cloves, chopped
- 1 cup low sodium chicken broth
- 1 (15 ounce) can cannellini, drained (white kidney beans)
- 2 tablespoons butter
- 1 cup coarsely grated young pecorino cheese, about 4 ounces (such as a young Pecorino Toscano)
- Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.
- Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.
This is unbelievably tasty and it is very easy to make. I have to admit that I substituted Rosemary Toscano (from Trader Joe's) for the Pecorino, but I have no doubt it would be great with Pecorino as well.
I always love a great veggie recipe! My vegan version reduced olive oil to 3T total, skipped cheese, used imitation "chik'en soup, added pepper flakes and lemon juice. Thanks for posting dividend! I might use this as one of my Thanksgiving dishes with some chopped walnuts on top.