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Roasted Brussels Sprouts with Cannellini Beans and Parmesan Cheese

by on October 23, 2011 in Sides, Vegetables October 23, 2011 SidesVegetables
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Roasting the sprouts gives them a nutty flavor and the Parmesan cheese a creamy taste that your kids might even like.

Ingredients

  • 1 stalk Brussels Sprouts
  • 3 Tablespoons Extra Virgin Olive Oil
  • Salt And Pepper, to taste
  • 8 ounces, weight Cannellini Beans, Rinsed And Drained
  • ⅛ cups Freshly Grated Parmesan Cheese, More If Needed

Preparation

Preheat oven to 400ºÏ.

Remove sprouts from stalk, rinse and cut off dry outer leaves. Cut in half and spread on a cookie sheet or jellyroll pan. Drizzle with olive oil, salt and pepper. Toss with clean hands.

Bake for 15-20 minutes until tender, depending on the size of the sprouts. Remove from oven toss with drained cannellini beans.

Grate fresh Parmesan on top and enjoy! Can be served hot, cold or at room temperature.

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Profile photo of Crafty Devilish

Crafty Devilish on 7.14.2012

This has become one of my go-to recipes. The roasting brings out a delicious nutty flavor in the brussels sprouts and the addition of cannellini beans and parmesan is the perfect combination. I love this recipe!

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