Brussels Sprouts with White Beans and Pecorino |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A coarse grating of pecorino cheese adds a little creaminess and tang to this dish, but it's equally delicious without it. Ingredients:
8 tablespoons extra-virgin olive oil, divided |
2 pounds brussels sprouts, trimmed, cut in half lengthwise |
6 garlic cloves, chopped |
1 cup low-salt chicken broth |
1 15-ounce can cannellini (white kidney beans), drained |
2 tablespoons (1/4 stick) butter |
1 cup (about 4 ounces) coarsely grated young pecorino (such as a young pecorino toscano) |
Directions:
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.
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.
3. Per serving: 317 calories, 21g fat (6g saturated), 19mg cholesterol, 285mg sodium, 23g carbohydrate, 7g fiber, 13g protein See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
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