Brussels Sprouts with White Beans and Pecorino

Ingredients for Brussels Sprouts with White Beans and Pecorino

• 120ml extra-virgin olive oil, divided

• 900g brussels sprouts, trimmed, cut in half lengthwise

• 6 garlic cloves, chopped

• 240ml low-salt chicken broth

• 1 425g can cannellini (white kidney beans), drained

• 2 tablespoons (1/4 stick) butter

• 230g (about 110g ) coarsely grated young pecorino (such as a young Pecorino Toscano)

How to make Brussels Sprouts with White Beans and Pecorino

Heat 45ml 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 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.