Roasted White Beans with Brussels Sprouts and Crispy Sage
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Brussels sprouts and white beans are such a perfect pairing, and roasting them brings out all that natural sweetness and nuttiness. White beans are packed with fiber and protein, making this dish surprisingly filling and satisfying. The crispy sage leaves are what really make it special, adding this incredible savory depth that elevates everything else on the plate. Best of all, it uses mostly pantry staples and canned beans, so it's budget friendly and genuinely simple to pull together even on busy nights.
Ella x
Ingredients
- ½ kgfresh brussels sprouts(trimmed and halved)
- 2 cans (15 oz each)canned white beans(drained and rinsed)
- 5 tablespoonsextra virgin olive oil
- 12fresh sage leaves(whole)
- 4garlic cloves(minced)
- 1 mediumred onion(cut into wedges)
- 2 tablespoonslemon juice(fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 118 mlvegetable broth
- 2 tablespoonsnutritional yeast(optional)
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat Brussels sprouts dry with paper towels and place on a large baking sheet along with red onion wedges.
Tip: Drying the Brussels sprouts helps them roast better and become crispier.
- 2
Drizzle 3 tablespoons of olive oil over the Brussels sprouts and onions, then season with salt, pepper, and red pepper flakes. Toss until evenly coated and arrange in a single layer.
- 3
Roast in the oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and caramelized at the edges.
Tip: Look for crispy, charred edges on the Brussels sprouts for best flavor.
- 4
While the vegetables roast, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the sage leaves and cook for 1-2 minutes until they become fragrant and slightly crispy.
- 5
Add the minced garlic to the sage oil and cook for another minute until fragrant, being careful not to burn it. Remove from heat and set aside.
Tip: Don't let the garlic brown too much or it will become bitter.
- 6
Remove the roasted vegetables from the oven and transfer to a large mixing bowl. Add the white beans and vegetable broth, gently stirring to combine.
- 7
Pour the warm sage-garlic oil over the beans and vegetables, then add lemon juice and toss gently to coat everything evenly.
Tip: The warm oil helps infuse the flavors throughout the dish.
- 8
Return the mixture to the baking sheet and roast for an additional 8-10 minutes until the beans are heated through and the flavors have melded.
- 9
Transfer to a serving dish, top with the crispy sage leaves and drizzle with any remaining oil from the skillet. Sprinkle with nutritional yeast if desired and serve warm.
Tip: This dish is best served fresh from the oven while the sage is still crispy.
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