Brussels Sprouts with White Beans and Pecorino recipes

Brussels Sprouts with White Beans and Pecorino recipes
7 Ingredients
  • 8 tablespoons extra-virgin olive oil, divided
  • 2 pounds brussels sprouts, trimmed, cut in half lengthwise
  • 6 garlic cloves, chopped
  • 1 cup low-salt chicken broth
  • 1 15-ounce can cannellini (white kidney beans), drained
  • 2 tablespoons (1/4 stick) butter
  • 1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)
Nutrition
200
10% daily value
12 servings
                                       
                                            low-​sugar, gluten-​free
     

Fat

22% 14

Saturated

21% 4

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

4% 13

Carbs (net)

- 9

Fiber

18% 4

Sugars

- 2

Sugars, added

- 0

Protein

16% 8

Cholesterol

5% 15

Sodium

11% 266

Calcium

15% 149

Magnesium

8% 31

Potassium

12% 410

Iron

9% 2

Zinc

5% 1

Phosphorus

24% 165

Vitamin A

6% 54

Vitamin C

109% 65

Thiamin (B1)

10% 0

Riboflavin (B2)

8% 0

Niacin (B3)

5% 1

Vitamin B6

11% 0

Folate equivalent (total)

15% 60

Folate (food)

- 60

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

10% 2

Vitamin K

176% 141
Comments
 
×