Shaved Brussels Sprouts with Pecorino and Navy Beans proves that cooking is alchemy. It’s so satisfying transforming these stinky little cabbages into a dish that is positively luxurious. This dish wants for nothing except a silver spoon – the Brussels sprouts become sweet, the Pecorino is salty, the beans are so creamy.
This is is the perfect side – a veg and a carb in one. It’s also fantastic as a simple supper, mounded on a slice of sourdough. As is my wont, I love Shaved Brussels Sprouts with Pecorino and Navy Beans in the morning with a poached egg. Just try this dish and You’ll never look at Brussels sprouts the same way again.
Shaved Brussels Sprouts with Pecorino and Navy Beans
Ingredients
- 1 pound Brussels sprouts
- 2 ½ T extra-virgin olive oil (plus more for garnish)
- ½ t kosher salt
- 2 T lemon juice
- 1 15.5-ounce can navy beans
- ½ cup finely grated Pecorino Romano
- black pepper, to taste
Instructions
- Prep the sprouts and drain the navy beans – Trim off a thin slice from the bottom of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the Brussels sprouts into very thin slices. Drain the navy beans.
- Cook the sprouts – Add the olive oil to a large skillet or wok, and heat until shimmering. Add the shaved sprouts and ½ t salt, and stir until the sprouts are coated. Continue cooking until the sprouts are very, very soft. Stir in 2 T of lemon juice.
- Finish and serve – Pour the Brussels sprouts into a large bowl, stir in the navy beans and shower with the grated Pecorino. Garnish with olive oil and a good amount of black pepper.
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