MealsOctober-November 2013

Roasted Brussels Sprouts with Cannellini Beans


Brussels sprouts

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This Italian version of Brussels sprouts combines roasted vegetables with cannellini beans and stock. Top it with shaved Parmesan or Grana Padano cheese or a dairy-free cheese replacement, if desired.

2 tablespoons olive oil
teaspoon salt, more to taste
teaspoon black pepper, more to taste
4 cloves garlic, sliced
1 pounds fresh Brussels sprouts, halved
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup gluten-free, dairy-free turkey, chicken or vegetable broth
-Shaved Parmesan, Grana Padano or dairy-free cheese replacement, optional

1. Preheat oven to 400F. Lightly oil a baking sheet or line it with parchment paper.

2. In a medium bowl, mix oil, salt, pepper and garlic. Toss in the Brussels sprouts, stirring them in oil until evenly coated.

3. Transfer to prepared baking sheet. Place in preheated oven and bake 25 to 30 minutes (turning sprouts over once) or until outside leaves are crisp and lightly browned. Remove and cool slightly.

4. Place cannellini beans and broth in a large pot and simmer about 10 minutes. Add roasted Brussels sprouts and garlic and simmer an additional 10 minutes.

5. Transfer to a serving bowl or tray. Salt and pepper, to taste. Top with cheese, if desired.

Each serving contains 65 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 146mg sodium, 9g carbohydrate, 3g fiber, 1g sugars, 3g protein, 3 Est GL.

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