Tiny Kitchen Recipes: Brussels sprouts with white beans and pecorino
The cook behind gorgeous food blog Not Without Salt shares a simple and seasonal recipe that’s perfect for the holidays
Fri Nov 8 2013
Photograph: Ashley Rodriguez
Welcome to Tiny Kitchen Recipes, a feature in which we ask chefs, writers, and food bloggers in New York City and beyond to share a recipe with us. Always wallet-friendly, these creations are feasible whether you live to cook or recently stopped using your oven for shoe storage.
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When we spotted this seasonal, holiday-ready recipe from Ashley Rodriguez, the Seattle blogger behind Not Without Salt, we couldn't resist sharing it. Here's her recipe for scrumptiously charred brussels sprouts with creamy cannellini beans and salty pecorino cheese. Try it out for an easy weeknight dish or a Thanksgiving side.
Brussels sprouts with white beans and pecorino from Not Without Salt
- 1 lb brussels sprouts, cut in half lengthwise
- 2 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1 tbsp butter
- 3 garlic cloves, thinly sliced
- 1/4 tsp chili flakes (more or less depending on desired heat)
- 1/2 cup chicken or vegetable stock
- 1 can cannellini beans
- 1 cup pecorino, finely grated (or less if you feel so inclined)
Preheat oven to 400ºF. Add the brussels sprouts to a sheet tray, and add the olive and salt. Stir them around a bit to evenly coat.
Roast for 20–30 minutes until crispy and parts are deep golden in color. Remove from the oven and set aside.
In a large sauté pan, add the butter and sauté the garlic over medium heat until lightly golden around the edges, 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. Avoid stirring too much so as not to smash the beans and disrupt the sprouts.
Remove to a serving dish and liberally sprinkle with grated pecorino.
Recipe and image: Ashley Rodriguez, Not Without Salt.
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