Roasted White Beans with Brussels Sprouts and Crispy Sage

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.