Recipe: Thyme Roasted Brussels Sprouts & Cannellini Beans

Thyme Roasted Brussels Sprouts & Cannelini Beans

I recall a recent convo I had with a girlfriend who was looking forward to making this raw Brussels sprout salad I posted a while back after our Canadian Thanksgiving last month.  The salad was to be enjoyed by the whole family, just not her dad, who prefers his sprouts on the ‘plain’ side. Read: just steamed or boiled, as is, & with no flavoring at all. And while I love these little beauties all ways (steamed they are delicious), I think the best part about them is how well they go with so many other foods.

So if you aren’t my girlfriend’s dad (who also happens to be my boss), you might just like love this take on sprouts. Here, they are roasted to sweetness and tossed warm with a few of my favorite ingredients for a sophisticated, somewhat Mediterranean style side dish.

Thyme Roasted Brussels Sprouts & Cannelini Beans

Roasting Brussels sprouts is certainly not new to the food world, and I recall my first experience with them 15 years ago at an old job. I worked in a gourmet deli where I passed the kitchen at least 20 times a day. Which meant at least as many roasted sprouts that were destined for the deli case ended up in my mouth as I went by.

For this dish, I soaked and cooked my own Cannellini beans, but you can find these babies canned in any grocery store and make throwing this dish together that much easier.

Thyme Roasted Brussels Sprouts & Cannelini Beans

The Less:

Less boring, boiled Brussels sprouts means folks might actually learn to love them. Less buttery, starchy side dishes means more fiber, and easy roughage. Less traditional takes on our old favorites means more exciting flavors at the table, so dinner together gets a whole lot more appealing for all.

The More:

More cabbage family veggies means more easy on the tummy digesting. More plant-based proteins means less tax on the tummy. More tasty takes on veggies means more ways to get folks excited, so meal time is always a cause to celebrate.

Thyme Roasted Brussels Sprouts & Cannelini Beans

Thyme Roasted Brussels Sprouts & Cannellini Beans:

  • (15) medium – large 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 soft sun-dried tomatoes (either oil-packed or soft as is)
  • (1/2) cup feta cheese, cubed (vegans: sub 1/4 cup capers for a salty finish)
  • (1/2) tsp fresh thyme leaves, chopped (2-3 sprigs)
  • (2-3) tbsp olive oil for finish
  • black pepper to taste

Start by rinsing the fresh sprouts under cold water and draining well in a colander. Heat the oven to 400 degrees. Oil a flat rimmed cookie sheet with (1) tbsp of the olive oil for roasting and begin to prepare the sprouts. Using a large bowl, trim the butt end of each sprout off and cut them in halves. Peel any rough outer leaves off and discard, along with the butt ends.

Thyme Roasted Brussels Sprouts & Cannelini Beans

Once the sprouts are all halved, toss them with other 2 tablespoons of oil and the salt. You can either add the thyme now to the sprouts or add it after roasting for a slightly different flavor, I have tried them both ways and they are both fantastic. Lay the oil tossed sprouts onto the oiled flat pan and put into the oven once it reaches temperature.

Allow the sprouts to cook for 15-20 minutes before opening the oven to toss them gently and make sure they aren’t sticking to the pan. Once tossed, leave them to cook further for 10-15 more minutes, until soft and showing some brown/blackish spots. Remove from the oven to cool.

While the sprouts cook, prepare the beans, feta (or capers), and tomatoes in a mixing bowl. Slice the tomatoes lengthwise vs. chopping as they look (just a little) prettier (of course totally your call!). Throw in your chopped thyme.

Thyme Roasted Brussels Sprouts & Cannellini BeansThyme Roasted Brussels Sprouts & Cannellini Beans

When ready to serve, toss the warm, hot, or room temperature sprouts gently with the rest of the ingredients (I use my hands to make sure I don’t break the feta pieces) and finish with olive oil and freshly ground black pepper.

Thyme Roasted Brussels Sprouts & Cannellini Beans

Serve as is with a feast, or as a feast unto itself. I enjoyed this delicious & satisfying combo many times this week and ate it cold, warm, and all things in between.

Re-heated quickly on the stove this combo made a wonderful lunch accompanied by a bit of roasted squash (my next post) and a splash of good balsamic vinegar.

Thyme Roasted Brussels Sprouts & Cannellini Beans

Last week we cooked with a bunch of kids in need (who isn’t a kid in need though, right?), and I said I’d post some more info on that. There will be more to come, and if you are interested in more photos & info, visit us on Facebook here.

Thyme Roasted Brussels Sprouts & Cannellini Beans

For those of you who so generously donated, I salute you, and thank you sincerely! My heart is giant as a result of your generosity and knowing there are kind-hearted supporters (and true friends – xx) out there from all parts of this beautiful world is nothing short of incredible & immensely encouraging. We go back to do it all over again in less than two weeks!

  • What is your favorite way to enjoy Brussels sprouts?
  • Are you preparing for Thanksgiving? If so, how?

Wishing everyone a super-charged, super-fantastic week!

Yours in Less,

80 Comments

Filed under Cooking, Food, Gluten Free, Recipes, Rich & Simple, Salads, Savory, Vegetables, Vegetarian

80 Responses to Recipe: Thyme Roasted Brussels Sprouts & Cannellini Beans

  1. I’m with you, I love these sprouts in anyway. I usually just roast them with a touch of sea salt. In fact I just purchased some for this afternoons meal. I went from eating these daily, to not having any in weeks! Shame on me! This meal looks delicious!

  2. Will have to try this combination. We were just reminded how yummy brussel sprouts are – roasted them in the oven just as you have & cut them in half too :) happy to see someone else loves brussel sprouts as much as we do.

  3. Oh, wow, this has my mouth watering. I love roasted Brussels sprouts, and adding sundries tomatoes and feta would make them over-the-top wonderful.

  4. This recipe sounds fantastic! Agreed, if you make Brussel sprouts right, they are incredible:)

  5. I have to hand it to you Shira…you’re having some effect on me…brussel sprouts (that rare veggie I don’t love) is looking better all the time. :) (ps – I went to the link provided in your last post to donate and it was undergoing construction or some such thing. In my hurry I might have missed some valuable instruction from me. So for me, the only ignoramus in the room, would you kindly provide a link to donate via bankcard? Thanks so much Shira.) (and at second and third glances, that dish above is looking awfully good.) ;) xx

    • I might just get to you yet Spree! Though for a veggie lover like you I think you are doing okay! So sorry the landing page confused (and I am so touched by your desire to help, really!) ~ that confusing page has an active donate button on the bottom left ~ just click on that baby and you will be right to Paypal (I really should have noted that as our site is being designed as we speak!)! Love your support Spree, truly, you’ve no idea! XX

  6. Gorgeous dish! I love dem beans too! Yummy :D

  7. The colors are BEAUTIFUL – and pairing the sprouts w/ sun-dried tomatoes and beans (oh and capers!) wonderful!

    • I’m with An Unrefined Vegan – the colours ARE beautiful, Shira – and capers are always welcome on my plate!

      Roasting is great for almost any veg, I reckon’. I have been roasting cauliflower recently – with olive oil and S&P, as a prelude to Yotam Ottolenghi’s roasted cauli and hazelnut salad with pomegranate (my current favourite). (sigh)

  8. awesome presentation. Very appetizing dishes!

  9. What a beautiful dish! I’m loving all this coverage that my beloved Brussels sprouts are getting.

  10. Noreen

    This looks so delicious. I’ve been eyeing those giant brussel sprout stalks at Trader Joe’s. I will pick some up & make this.

  11. I just made some roasted sprouts with bacon and hazelnuts. I have to try this recipe next. I cannot get enough of brussel sprouts right now.

  12. This sounds delicious, Shira, and looks incredible! I enjoy brussels sprouts but this is an entirely different dish than what I prepare. I can’t wait to give it a try. Thanks for sharing.

  13. I’m going to make this as one of our Thanksgiving sides, looks so delicious! I love roasted brussel sprouts, they’re one of my favorite veggies and I gobble them up around this time of the year :) I like that you put the beans in there too, makes it a complete meal! Hope you have a wonderful Thanksgiving, Shira!

  14. I love brussel sprouts and this recipe looks amazing. This just may be on my Thanksgiving menu. :) I finally stopped procrastinating and made some almond milk, using your recipe…so much better than store-bought. I also followed that up with your vegan chocolate almond ice cream. Yummy! Have I told you lately how glad I am I found your blog site?

  15. Brussel sprouts are my favorite. This looks amazing! Will definitely be trying this recipe in my dorm room :)
    If you’re interested in checking out my blog, feel free to go to http://newyorkerchic.wordpress.com for some fun restaurant recommendations in NYC! xx

  16. I’ve already mentioned in an earlier post of yours – I really love Brussel Sprouts and it is pretty unusual that the girls love it too! This looks very nice, as usual the way all your recipes end up – healthy, delicious and easy to make… Happy Thanksgiving Shira:)

  17. I love brussel sprouts on the plain side too, but nothing wrong with dressing them up a little bit ;) I bet the sundried tomatoes add a lovely kick and I love how the beans turn this into a hearty dish that could be a main meal! Also, how did you know I just bought capers ;)

    Have a lovely week Shira!

  18. Rasting brussels sprouts is definitely the way to go! I love the idea of combining sprouts with beans to make a full delicious meal. :)

  19. I love how brussels sprouts look when they’re roasted. This is a beautiful take on them. How can you go wrong. By the way, I love and look forward to reading “The More” and “The Less” sections of your posts. What a great way to think about what we eat.

    • Thanks Jennifer! The Less and More keep me focused and grounded when coming up with recipes too ~ I am happy it is appreciated, and thanks for reminding me that folks enjoy reading that part too! :) I try to think about life that way as much as I can, it’s tough, but very helpful!

  20. I love brussel spouts!! This looks so delicious Shira!! :D

  21. You are a salad master Shira!! Love this and can’t wait to try it :-)
    Thank you!!

  22. This is an excellent new way to serve up brussel sprouts.. the tang from the cheese and the flavor from the sundried tomatoes would be fantastic. You always have such creative and healthy dishes here.. it’s such a pleasure to visit:)

  23. Fantastic once again! I love that you used dried beans and cooked them yourself. Honestly, it might be faster, but I find canned beans inedible.. Everything in this bowl looks delicious Shira!

    • Thanks Villy! I am with you more and more…cooking beans from scratch is really the only way and so much better on every level from cost to taste to waste :) Happy you like it!

  24. I love brussels sprouts however I can get em, but especially roasted! WHat a perfect dish!

  25. My love for brussels sprouts has grown considerably over the last year! I can’t fathom how I never liked them before. I think this is an incredible main dish! One I’ll be pulling together soon! xx

  26. I swear I have a Brussels sprouts addiction. I’d love to try this recipe (sans beans, of course), and I love the capers addition. My favorite recipe, which I’ll be making this Thanksgiving, is caramelized garlic, green apple and bacon (if you’re into bacon, it’s perfectly good without!). Sprinkle some toasted almond slivers over that and you’re golden!

  27. Shira, this is the first recipe of yours that I have tried, and it is spectacular! Tonight when my sone and his girlfriend arrive from California this dish will be awaiting them. Thanks.

  28. Reblogged this on followingdreamsatlast and commented:
    Ive been eating a lot of sprouts recently so excited to male this!!

  29. Pingback: Recipe: Wild Rice & Roasted Butternut Squash Salad | in pursuit of more

  30. Recently, I roasted for the 1st time Brussels sprouts & loved it too! I must make your amazingly tasty recipe!

  31. What a great idea replacing the feta with capers, i am so in love with everything in this dish – roasting for me is the only way to go!

  32. This looks absolutely amazing, Shira! I need to pick up some brussels sprouts ASAP! xo

  33. Liz

    These look so good! I’l take both beans AND sprouts in ANY way so sign me up!

    But, I’m confused. You tell us to throw in the thyme with the sprouts, then say to add it with the beans. Do you mean if the thyme is NOT added with the sprouts, add it to the the beans OR should we divide the herb between the two?

    • Shira

      Hi Liz! Thanks for asking – you can do it either way and it will be great -I would suggest adding it before cooking and leaving a few uncooked for chopping as a garnish. It’s wonderful cooked but I like it both ways – let us know how you make out!

  34. Elle

    Amazing! Another staple in my household from your recipes.

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