Thyme Roasted Brussels Sprouts & Cannellini Beans

I recall a current convo I had with a girlfriend who was trying ahead to creating this uncooked Brussels sprout salad I posted some time again after our Canadian Thanksgiving final month.  The salad was to be loved by the entire household, simply not her dad, who prefers his sprouts on the ‘plain’ facet. Learn: simply steamed or boiled, as is, & with no flavouring in any respect. And whereas I like these little beauties all methods (steamed they’re scrumptious), I believe the very best half about them is how effectively they go along with so many different meals.

So for those who aren’t my girlfriend’s dad (who additionally occurs to be my boss), you would possibly similar to love this tackle sprouts. Right here, they’re roasted to sweetness and tossed heat with a couple of of my favorite components for a classy, considerably Mediterranean fashion facet dish.

Roasting Brussels sprouts is actually not new to the meals world, and I recall my first expertise with them 15 years in the past at an previous job. I labored in a connoisseur deli the place I handed the kitchen at the least 20 instances a day. Which meant at the least as many roasted sprouts that had been destined for the deli case ended up in my mouth as I glided by.

For this dish, I soaked and cooked my very own Cannellini beans, however you will discover these infants canned in any grocery retailer and make throwing this dish collectively that a lot simpler.

Thyme Roasted Brussels Sprouts & Cannelini Beans

Thyme Roasted Brussels Sprouts & Cannellini Beans:

(15) medium – giant Brussels sprouts
(3) tbsp olive oil for roasting sprouts
(1/2) tsp salt for roasting sprouts
(1-1.5) cups cooked Cannellini beans (white kidney beans)
(1/2) cup comfortable sun-dried tomatoes (both oil-packed or comfortable as is)
(1/2) cup feta cheese, cubed (vegans: sub 1/4 cup capers for a salty end)
(1/2) tsp recent thyme leaves, chopped (2-3 sprigs)
(2-3) tbsp olive oil for end
black pepper to style

Begin by rinsing the recent sprouts below chilly water and draining effectively in a colander. Warmth the oven to 400 levels. Oil a flat rimmed cookie sheet with (1) tbsp of the olive oil for roasting and start to arrange the sprouts. Utilizing a big bowl, trim the butt finish of every sprout off and minimize them into halves. Peel any tough outer leaves off and discard, together with the butt ends.

As soon as the sprouts are all halved, toss them with different 2 tablespoons of oil and the salt. You possibly can both add the thyme now to the sprouts or add it after roasting for a barely totally different flavour, I’ve tried them each methods and they’re each implausible. Lay the oil tossed sprouts onto the oiled flat pan and put into the oven as soon as it reaches temperature.

Enable the sprouts to prepare dinner for 15-20 minutes earlier than opening the oven to toss them gently and ensure they aren’t sticking to the pan. As soon as tossed, go away them to prepare dinner additional for 10-15 extra minutes, till comfortable and displaying some brown/blackish spots. Take away from the oven to chill.

Whereas the sprouts prepare dinner, put together the beans, feta (or capers), and tomatoes in a mixing bowl. Slice the tomatoes lengthwise vs. chopping as they give the impression of being (just a bit) prettier (after all completely your name!). Throw in your chopped thyme.

When able to serve, toss the nice and cozy, sizzling, or room temperature sprouts gently with the remainder of the components (I exploit my palms to verify I don’t break the feta items) and end with olive oil and freshly floor black pepper. 

Function is with a feast, or as a feast unto itself. I loved this scrumptious & satisfying combo many instances this week and ate it chilly, heat, and all issues in between. Re-heated shortly on the range this combo made an exquisite lunch accompanied by a little bit of roasted squash (my subsequent submit) and a splash of fine balsamic vinegar.

Thyme Roasted Brussels Sprouts & Cannellini Beans