Sautéed Brussels sprouts with garlic, herbs and white beans

sautéed brussels sprouts with white beans on a ceramic plate

Sautéed Brussels sprouts with garlic, herbs and white beans

Sautéed Brussels sprouts with garlic, herbs and white beans is a delicious winter side dish. Shredded Brussels sprouts are fried in olive oil with garlic then served with fresh herbs and white beans. Suitable for vegetarians and vegans.

Course Side Dish

Cuisine British

Keyword Sautéed Brussels Sprouts

Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 101kcal

Ingredients

1 tablespoon olive oil
200 g Brussels sprouts outer leaves peeled and finely shredded
2 cloves garlic finely chopped
240 g cannellini beans 1 standard 400g tin, drained and rinsed
1 tablespoon lemon juice
30 g flat leaf parsley finely chopped
Salt and pepper to taste

Metric - US customary

Instructions

Heat a tablespoon of olive oil in a medium frying pan.
When hot add the shredded Brussels sprouts and sauté (fry) for 5 minutes, stirring often, until softened.
Add 2 cloves of finely chopped garlic and stir fry for a further 30 seconds-1 minute or until the garlic has softened.
Stir through the rinsed cannellini beans and continue frying for 2-3 minutes to warm through.
Take off the heat and stir through the lemon juice and chopped parsley then season to taste with salt and pepper.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition