One of my new favorite blogs to read is Not Without Salt. I enjoy every bit of the recipes, lovely pictures and life anecdotes. Needless to say my “yummy” Pinterest board is loaded with pins from Ashley.
I’ve been dying to make brussels sprouts, and then I came across this recipe. It was delicious. I would eat just a big bowl of it instead of as a side, actually. It’s super easy to make…great recipe to have in your back pocket for when company comes over!
you will need:
1 pound brussels sprouts, cut in half lengthwise
2 tablespoons olive oil
salt & pepper
1 tablespoon butter
3 garlic cloves, thinly sliced
¼ teaspoon chili flakes
½ cup chicken stock
1 can cannelloni beans (white Italian beans), drained and rinsed
1 cup Pecorino
Pre-heat oven to 400°. On a baking sheet, toss the brussels sprouts with olive and salt to coat. Roast in the oven for 30 minutes until crispy and parts are deep golden in color.
Right around the 27 minute mark of the sprouts begin in the oven, heat a large saute pan over medium heat. Add the butter and the garlic. Sauté until lightly golden around the edges, about 2-3 minutes. Add the chili flakes and stock. Stir in the beans and roasted Brussels sprouts and simmer until the stock has reduced to a glaze, about 5-7 minutes. *you may need to add a bit more broth. Avoid stirring too much so as not to smash the beans and break apart the sprouts.
Load up the top with grated Pecorino before serving.
serves: 4 as a side dish
time: 10 minutes hands on + 30 minutes roasting
from: Not Without Salt
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