11 Reviews

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.

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ccCapsfan September 18, 2013

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.

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Paula2006 October 24, 2012

I agree. This is a delicious recipe. I"m not a fan of brussels sprouts but I eagerly eat them when made this way (I just had this for breakfast!). Yum.

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patklavon November 17, 2009

This was so delicious... Pure comfort food. I cooked up the cannelini beans from dried. So much cheaper. I didn't need that much oil and I topped it with crushed red pepper flakes. I really loved this dish. Thanks.

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luvmybge April 15, 2007

I've only steamed brussel sprouts up until I found this recipe. I've made it a couple of times (with only one clove of garlic) and it is great. I've started looking for other ways to prepare sprouts now. Thank you for the great recipe.

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L. Davenport September 08, 2006

I love just plain boiled sprouts but wanted to try something different..these little jewels were delicious, the only thing i added was just a speck of rosemary to give it that tuscan taste.

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ChefDebs February 25, 2006

Now this is my idea of the perfect comfort food; budget-friendly, quick and easy to make, colorful, varied in texture, healthy and most of all delicious. We enjoyed it as a main dish and found half a recipe made about three servings. I suppose this could be spiced up but we saw no need to do that.

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sugarpea February 21, 2006

I prepared this tonight as part of an elegant Italian dinner. Actually, this was my first experience at cooking fresh sprouts and we loved them. The recipe is easily decreased to 4 servings. The sprouts were crisp tender in the time specified.

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PaulaG February 12, 2006

I really like brussel sprouts, but they are wonderful when prepared this way. I love the crunchy texture of the sprout paired w/ the creamy texture of the beans. The cheese and garlic are terrific too. This is a great side dish or a meal all by itself. Thanks!!

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E.A. January 03, 2006
Brussels Sprouts With White Beans and Pecorino