Brussels sprouts with crunchy topping

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Brussels sprouts

Serves 8-10


500g Brussels sprouts

500ml vegetable stock

50g butter

4 garlic cloves, crushed

2 x 400g tins of cannellini beans

125g Parmesan, grated

2 tbsp pine nuts


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4
  2. Cut a cross in the base of smaller Brussels sprouts, cutting larger ones in half
  3. Bring the vegetable stock to a simmer in a saucepan over a medium-high heat. Add the sprouts and simmer for 6-8 minutes until the sprouts are softened slightly but still retain some bite. Drain in a colander and set aside
  4. Melt the butter in a large pan over a medium heat and cook the garlic for two minutes. Add the cannellini beans and the Brussels sprouts
  5. Transfer to a baking dish and sprinkle over the Parmesan and pine nuts. Bake for 20-25 minutes until golden on top.

Per Serving: 

488kcals, 9.6g fat (4.7g saturated), 73.7g carbs (3.4g sugars), 29.4g protein, 22.3g fibre, 0.177g sodium