Brussels Sprouts with White Beans and Pecorino

Brussels Sprouts with White Beans and Pecorino Healthy Recipe

12 Servings

Macros/Serving: 214 Calories

Ingredients

1 Cup Chicken Broth
6 Clove Garlic
2 Cup White Beans
1 Cup, grated Romano Cheese
2 Lb Brussels Sprouts
8 Tbsp Olive Oil
2 Tbsp Butter

Directions

Rinse and trim the Brussel sprouts.

Cut lengthwise.

Drain and rinse the cannellini (white kidney beans) and set aside.

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; saut 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.

MEAL INSPIRATION