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Thyme Roasted Brussels Sprouts & Cannellini 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 flavouring 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 favourite 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

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 into halves. Peel any rough outer leaves off and discard, along with the butt ends.

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 flavour, 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.

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. 

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

80 responses to “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. 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

    1. 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

    1. 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)

      1. Thank you ladies (love to see two of my faves on the same comment thread!) ~ I found it quite the feast for the eyes and I think we all share in the love for salty capers (my faves!) 🙂
        That salad sounds incredible J ~ perhaps I’ll add that to the kale salad to try this week too! XX

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

  5. 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.

  6. 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!

  7. 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?

    1. Wow, LuAnn – fabulous! I am so glad they were both a hit! You are too kind, and I always love to hear positive stories ~ it never ceases to make my day! You are a bright light & never change! 🙂

      1. Thanks Shira. I am reminded of you whenever I don a baseball cap of mine that says ‘go out and light your world’, which you seem to be doing very nicely. Have a wonderful week. 🙂

      2. This recipe made it onto my Thanksgiving table and it was a huge hit. When my hubby enjoys a new recipe, he always asks “will you remember where you found this recipe?”. When I say it’s on Shira’s blog he no longer worries as he knows how often I reference your recipes. 🙂

        1. Wow LuAnn, that is really the best kind of compliment a girl could receive ~ so happy it was a hit, and even happier to have you here to share the food and your feedback! Thank you for the wonderful support, and many blessings to you and your loved ones at Thanksgiving and all year long! 🙂

  8. 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:)

  9. 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!

  10. 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.

    1. 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!

  11. 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!

    1. 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!

  12. 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

  13. 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!

  14. 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?

    1. 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!

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