Brussels Sprouts with White Beans and Pecorino
A savory side dish combining crispy pan-seared brussels sprouts with creamy cannellini beans, all finished with garlic, butter and sharp pecorino cheese. Perfect blend of textures and flavors that elevates the humble brussels sprout.
Ingredients
- •8 tablespoons extra-virgin olive oil
- •2 pounds brussels sprouts
- •6 cloves garlic
- •1 cup low-salt chicken broth
- •1 can cannellini beans
- •2 tablespoons butter
- •1 cup pecorino cheese
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
5 min