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Brussels Sprouts with White Beans and Pecorino
- prep: 45 min
- cook: 0 hr
- total: 45 min
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A coarse grating of pecorino cheese adds a little creaminess and tang to this dish, but it's equally delicious without it.
Ingredients
- 8 tablespoons extra-virgin olive oil, divided
- 2 pounds brussels sprouts, trimmed, cut in half lengthwise
- 6 garlic cloves, chopped
- 1 cup low-salt chicken broth
- 1 15-ounce can cannellini (white kidney beans), drained
- 2 tablespoons (1/4 stick) butter
- 1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 128 % Daily Value *
- Total Fat: 10 g 14.76%
- Saturated Fat: 1 g 6.75%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 25 mg 1.04%
- Calcium: 37 mg 3.69%
- Potassium: 333 mg 9.51%
- Magnesium: 0 mg 0%
- Iron: 1 mg 7.14%
- Zinc: 0 mg 0%
- Total Carbohydrate: 9 g %
- Dietary Fiber: 4 g 14.83%
- Sugar: 2 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 11.41%
- Vitamin C 107.87%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
