Cooking for Luv: Vegetarian + Vegan Recipes
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Roasted Brussels Bowl with Crispy White Beans, Brown Rice, and Lemon Sage Garlic Broth

13 May Roasted Brussels Bowl with Crispy White Beans, Brown Rice, and Lemon Sage Garlic Broth

Roasted Brussels Bowl with Crispy White Beans, Brown Rice, and Lemon Sage Garlic Broth

Yield: Serves 2

Cooking Time: 30 Minutes

I inherited my hatred of Brussels from my dad, whose British mother believed veggies should be boiled and mushy- because of this I have stayed away for most of my life.  But, after trying a bunch of preparations over the past few years, from raw to fried, I have started to think these little sprouts and I may have a future together. My favorite for a while has been raw shredded Brussels salads, but I never truly got on board with roasted Brussels until recently when I had crispy roasted Brussels in a simple dashi broth at Superba Snackbar in Venice. The pairing of a flavorful both with the crispy sprouts was magical, and since then I have been experimenting with different broths to pair with my Brussels. This one is my favorite, and with it I have converted a couple of Brussels skeptical friends to become believers. Ready to start your Brussels love affair? Get cooking with luv and enjoy!






1 Pound Brussels Sprouts, quartered through the stem

1 Can White Beans (Cannellini or Great Northern), Rinsed and Drained

8 Fresh Sage Leaves, 6 Whole and 2 Roughly Chopped

1 Cup Brown Rice, Cooked (to save time, use those amazing pre-cooked bowls or frozen bags that are all the rage right now)

2 Cups Vegetable Stock

1 Shallot, Thinly Sliced

3 Cloves Garlic, peeled and gently smashed

1 Sprig Rosemary, whole

1 Meyer Lemon, Zested and then Juiced

4 Tablespoons Extra Virgin Olive Oil

2 Tablespoons of White Wine

Kosher Salt

Freshly Ground Black Pepper

Parmesan, Optional



Preheat Oven to 425. Spread Brussels evenly and not squished on a large sheet pan (important not to crowd them or they will steam not roast- if you need to, use two pans). Toss with 2 Tablespoons of the EVOO and sprinkle with about a teaspoon of kosher salt and a couple grinds of pepper. Roast for about 25-30 minutes until crispy and golden. The secret to good Brussels sprouts is to not overcook them (Overcooked Brussels have a pungent sulfurous taste and odor) so make sure you remove them from the oven just as they start to crisp up.

While Brussels are roasting, cook your beans and make your broth.

In a saucepan, combine, vegetable stock, lemon juice, 2 garlic cloves and sage. Bring to a boil and then reduce heat to low to simmer until the Brussels are done (the longer you simmer the stronger the flavor will get, so don’t worry if you’re a little slow moving). Remove Sage leaves and garlic when done.

Heat 2 Tablespoons of EVOO in a large pan over medium-high heat, add shallots, 1 garlic clove, and rosemary sprig and cook until shallots are softened and glistening. Turn up heat to high and add beans and chopped sage. Saute until golden brown on the bottom, stirring carefully after 5 minutes trying not to smash the beans too much, add white wine to deglaze the pan, scraping any yummy brown bits to incorporate and cook for an additional 2 minutes. Sprinkle with a pinch or two of salt to taste. Remove rosemary and garlic.

Set out your bowls, put ½ cup of brown rice in the bottom of each, then to each add half of the Brussels, then half of the beans, then pour half of broth over the top. Garnish with lemon zest and parm and serve!

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