{Recipe: Brussels Sprouts with Canellini Beans and Almonds}

I’ve learned that there are some things that divide people in the food world.  Beets are one of them (which I can’t seem to wrap my head around).  Another is cilantro (Eric tells people he’s “allergic”).  And the other is Brussels sprouts.

Growing up, I heard how terrible they were.  My parents relayed horror stories of how they were served boiled Brussels sprouts as children and how they vowed after that never to eat them again.

It wasn’t until I was in my twenties that I tried my first brussel sprout.  I was out to dinner with some friends and ordered the salmon.  What I neglected to pay attention to was what came with the dish.  When I saw the little guys sitting next to the fish, I thought, “Why would they serve these?  Everyone HATES them?”  Reluctantly, I stabbed one with my fork, closed my eyes, and popped it in.  And from that moment on, I was hooked.

Now, since that time, I’ve consumed my share of poorly cooked Brussels sprouts.  But for those naysayers out there, let me tell you this: almost anything will taste good when it is prepared properly.   Just because you’ve eaten something one way, doesn’t mean you won’t like it cooked differently.

In fact, the most flavor comes out when they are roasted or sauteed in a pan.  Getting them to brown slightly brings out even more of their natural caramel flavor and, I promise, you can make a lover out of the most skeptical person.

Brussels Sprouts with Canellini Beans and Almonds

(serves 6 as side a side dish)


1 lb Brussels sprouts, trimmed, cut in half lengthwise

15 oz can of canellini beans, drained, rinsed, and dried

slivered almonds

1/2 cup olive oil

2 tbsp of fresh lemon juice

1 shallot, sliced into rings

salt and pepper, to taste


Drizzle 2 tablespoons of  the olive oil in the pan and set the burner to medium-high heat.  Wait for oil to heat up and then add the Brussels sprouts.  Season with a sprinkle of salt and pepper, enough for the flavors to come out.  Let them cook, stirring occasionally, until they have browned slightly, about 5 minutes.  Remove the pan from the heat and set aside to let cool a little.

In a separate bowl, whisk together the remaining olive oil and lemon juice, and season with salt and pepper, to taste.  Add shallot and whisk again.

Move Brussels sprouts to a serving bowl.  Add cannelini beans and pour the dressing on top.  Mix to make sure everything has been coated evenly.  Top with almond slivers and serve.

  • January 7, 2011 - 5:01 am

    Elizabeth - Amazing. What a great combination. Will be making this soon.ReplyCancel

  • January 7, 2011 - 5:02 am

    Shulie - Hi Bri, You know I am a recent convert to brussels sprouts, and I fell hard! Love the carmelization going on there, yum! ShulieReplyCancel

  • January 7, 2011 - 5:09 am

    *kimmie* - Well this sure screams at my current brussels sprouts addiction! I may be adding this to next week's menu if there isn't a brussels sprouts intervention scheduled before then. =) Thanks for sharing your beautiful pictures and recipe.ReplyCancel

  • January 7, 2011 - 7:42 am

    Sylvie @ Gourmande in the Kitchen - Like you I never grew up eating brussels sprouts, so I didn't have any preconceptions when I tried them for the first time. Luckily, I had decided to roast them, since I had heard this was one of the best ways to make them, and I thought they were great!

    I'll have to try them sauteed as well now.ReplyCancel

  • January 7, 2011 - 12:31 pm

    RJ Flamingo - You'll never make me a "beet person," but I love cilantro and I adore brussels sprouts! This is an excellent way of preparing them, and I'm making a note. I've also made converts by roasting or sauteing them and I love your variation.ReplyCancel

  • January 7, 2011 - 12:37 pm

    ken│hungryrabbit - After weeks of traveling, I could use a bowl of this hearty greens.ReplyCancel

  • January 7, 2011 - 12:55 pm

    Lauren at KeepItSweet - I hated brussel sprouts as a kid but love them now! I would make this and have it as a meal or maybe with some pasta or quinoa! YumReplyCancel

  • January 7, 2011 - 12:57 pm

    jcraig1234 - This looks like a spectacular recipe. Just what I like – roasted veggies, nuts – simple but sounds delicious. I might try it with a little less oil, though.ReplyCancel

  • January 7, 2011 - 1:02 pm

    Emily - Couldn't agree more! Boiled brussel sprouts are awful. But roasted or pan seared (and with minimal moisture, in my opinion), they are sweet and crisp. So good this time of year!ReplyCancel

  • January 7, 2011 - 1:03 pm

    Leinana - Oh I loooove the brussels! I actually did like them as a kid, but my parents only made the boil/nuke in the bag kind, covered with butter sauce. This looks both delicious & healthy!ReplyCancel

  • January 7, 2011 - 1:13 pm

    merry jennifer - Love, love, love. That is all.ReplyCancel

  • January 7, 2011 - 1:27 pm

    Kudos Kitchen - I happen to be a brussel sprouts lover. Always have been. This combination is very inventive of you and I'm sure they're delicious.ReplyCancel

  • January 7, 2011 - 1:30 pm

    Angela Pritchett - Althought I'm not a fan, I promise to make these for my hubby and give them a try. He loves 'em and it's a treat when he gets them out at restaurants.ReplyCancel

  • January 7, 2011 - 2:19 pm

    Jennie - Three of my favorite foods all in one dish. And to think I turned my nose up to brussels sprouts in preschool.ReplyCancel

  • January 7, 2011 - 2:44 pm

    kat - I agree, I had to get to a certain age before I truly appreciated brussels sprouts. Funny about the cilantro, my parents tell me that thinking it tastes like soap is hereditary. That doesn't explain why they both hate it & I like it.ReplyCancel

  • January 7, 2011 - 2:53 pm

    Fun and Fearless in Beantown - This looks really simple but full of flavor! I can't wait to try this recipe out!ReplyCancel

  • January 7, 2011 - 3:04 pm

    Bianca @ Confessions of a Chocoholic - It was love at first bite for me and brussel sprouts too. This dish has a lot of my favorite ingredients. I've been cooking a lot with cannelini beans lately and never thought of adding them to brussel sprouts! Thanks for the idea.ReplyCancel

  • January 7, 2011 - 3:11 pm

    Megan - Brussels sprouts were my favorite veggie when I was a kid. I would actually be excited (I was the only excited kid) when my mom served them. Ooh yea, little cabbages! I like them best roasted now. What a great side dish.ReplyCancel

  • January 7, 2011 - 4:29 pm

    Elizabeth - Mmm, delicious. I LOVE Brussels sprouts and in fact know only two people that don't! More for me, is what I say. This dish looks wonderful though Brian! I never would have thought to pair them with cannelini beans, looks tempting!ReplyCancel

  • January 7, 2011 - 6:01 pm

    Megan - Sounds like another fabulous brussels sprout recipe. My parents always made us try everything and usually made us eat it even if we didn't like it. Luckily for me, I have always loved brussels sprouts. My siblings, on the other hand, always rolled them in ketchup to mask the flavor.ReplyCancel

  • January 7, 2011 - 7:23 pm

    themusingbouche - I think there is a whole generation of people (myself included) who didn't eat brussels sprouts until adulthood because our parents were so turned off by them in their own childhood. I recently blogged about my similar experience: http://themusingbouche.wordpress.com/2010/11/15/momofuku-style-brussels-sprouts/
    Thanks for another great recipe!ReplyCancel

  • January 7, 2011 - 8:22 pm

    emily @ the happy home - i want this TONIGHT. the beans are an excellent pairing with those sweet and crunch sprouts!ReplyCancel

  • January 7, 2011 - 8:35 pm

    bunkycooks - I have recently converted to the hubs over to the Brussels sprout side! I may have to try this recipe out on him, too!ReplyCancel

  • January 7, 2011 - 9:11 pm

    SMITH BITES - ate 'em as a kid – even boiled – but fell head over heads in love with 'em roasted and caramelized!! and when i first opened your post this morning, The Professor said, 'Mmmmm, we have brussel sprouts in the fridge – can we make this??' how can i resist?ReplyCancel

  • January 7, 2011 - 9:32 pm

    Tiffany - I'm on the team of Brussels sprouts lovers! And this looks like a great way to prepare them! (Actually, on my blog, I mention that if I could be any vegetable, I would be a Brussels spout…more on that later! LOL:D)ReplyCancel

  • January 7, 2011 - 9:33 pm

    Cake Duchess - I love this recipe! I happen to love beets, cilantro, and brussel sprouts, Inever would've thought of having them with beans. Now I have to try:)ReplyCancel

  • January 7, 2011 - 10:23 pm

    Jon - Brussels sprouts are delicious when cooked properly–I like this recipe with the pairing of beans & almonds.ReplyCancel

  • January 8, 2011 - 12:56 am

    Chef Dennis - hi Brian

    I love the combination of flavors you got going on with those sprouts….the beans and the almonds add so much to the dish without distracting from the star! And you are right when they are cooked properly Brussels Sprouts are a thing of beauty!
    Have a great weekend my friend!

  • January 8, 2011 - 3:36 am

    Paula - bell'alimento - Althought I hated them growing up {solely bc they were boiled into a green mush} I adore brussel sprouts now and these look insanely scrummy!ReplyCancel

  • January 8, 2011 - 4:02 am

    mywanderingspoon - This dish looks so good…many people don't like brussels but in the nice recipe like this everybody could give a try…great job:)ReplyCancel

  • January 8, 2011 - 4:59 am

    tastesbetterwithfriends - I was part of the nay side of the brussel sprouts growing up. I didn't like the texture, the smell, even the name. But i've "matured" over the years and I don't shy away from them and these with the almonds sound great!ReplyCancel

  • January 8, 2011 - 9:27 am

    Jamie - Everyone seems to be making Brussels Sprouts lately so I guess more people like them than we thought! My brother showed me how to simply steam them and they were amazingly delicious and I couldn't stop eating them! What you have made is really a meal in itself! And I can only eat beets if smothered in mustard vinaigrette really.ReplyCancel

  • January 8, 2011 - 5:30 pm

    Lindsay - Funny, I love both beets and brussel sprouts but can't stand cilantro! great recipeReplyCancel

  • January 8, 2011 - 6:16 pm

    lostpastremembered - I can't get enough brussel sprouts… I love them truly madey deeply… great recipe for them with the beans and almonds… can't wait to try it… happy new year!ReplyCancel

  • January 8, 2011 - 8:40 pm

    Confectionary Designs - Sounds like you had the same history of brussel sprouts that I had! This looks and sounds like a wonderful dish and chock full of vitamins and some extra protiens. Thanks for sharing.ReplyCancel

  • January 8, 2011 - 10:41 pm

    Katie@Cozydelicious - Yum! I have been on a huge brussel sprouts kick. Love the way you make them a whole meal with the beans and crunchy nuts.ReplyCancel

  • January 8, 2011 - 11:34 pm

    Monet - My dad, who loves almost all vegetables, also managed to scare my sister and I away from Brussels sprouts. Thank goodness, I'm a bit of a rebel, because I fell in love with them a few years ago. You are so right that almost any vegetable tastes good if you prepare it correctly. I love what you did with this recipe. Thank you for sharing another great dish. I hope that you have a restful Sunday. We need it!ReplyCancel

  • January 9, 2011 - 1:00 am

    Jackie - You're all over the veggies at the mo, Bri! Loving it.

    I too love brussel sprouts – I don't understand why people hate them! But I am not a fan of coriander (or cilantro as you guys say!) so I guess it's all just a matter of taste.

    These look delicious – love the idea of the cannellini beans & almonds with it, too!

    Jax xReplyCancel

  • January 10, 2011 - 4:58 am

    Andrew Frishman - MMMnnnMMMMnnnmmmmnnmmn! . . . I LOVES me some Brussels Sprouts especially when they're made the way Brian usually makes them.

    ¿Es posible tener demasiado de algo bueno? Además, es posible que las coles de Bruselas demasiados?ReplyCancel

  • January 10, 2011 - 6:38 pm

    danasfoodforthought - This sounds so delicious! I absolutely love brussels sprouts, but my boyfriend just won't eat them. I am going to try this out for lunch for myself… definitely his loss!ReplyCancel

  • January 11, 2011 - 8:16 pm

    Jen @ My Kitchen Addiction - This dish looks incredible… I am going to make it as soon as I can!ReplyCancel

  • January 12, 2011 - 3:00 pm

    Jeanne @ CookSister! - That's the way I do my sprouts too – halved and sauteed – there can be no better way!! Looks absolutley divine – and what a lovely photo too :)ReplyCancel

  • January 12, 2011 - 5:28 pm

    Maria - I'd never had brussels sprouts as a kid either … it wasn't until last year (at the ripe old age of 31) that I acutally cooked brussels sprouts and tried them for the first time! Roasted is my preparation of choice for these little green beauties, but sauteeing them and serving them as you do here sounds equally amazing.ReplyCancel

  • March 1, 2011 - 9:18 pm

    Laurel - This dish looks super tasty! We’re featuring side dishes this week at the M&T Spotlight and I’d love for you to submit this. http://www.makeandtakes.com/spotlightReplyCancel

  • March 5, 2011 - 4:35 am

    Saturday Spotlight: Side Dishes | Make and Takes - […] green. Who knows, you might get *lucky* and be featured 😉 Sprouted Mung Bean Salad Brussels Sprouts with Canellini Beans Grilled Corn with Cilantro and Lime Papaya Avocado Salad Couscous Salad Asadero Mexican […]ReplyCancel

  • March 6, 2011 - 12:48 pm

    Canellini beans | CarBuyerPro - […] {Recipe: Brussels Sprouts with Canellini Beans and Almonds}Jan 7, 2011 … I’ve learned that there are some things that divide people in the food world. Beets are one of them (which I can’t seem to wrap my head … […]ReplyCancel

  • July 14, 2011 - 8:29 pm

    Steve - I have great respect for anyone that is willing to make a great dish out of the much maligned brussel sprout.

    This looks great!ReplyCancel

  • November 16, 2011 - 8:07 am

    Roasted Brussels Sprouts With Almonds ( Choux de Bruxelles aux Amandes) - […] by Tasty Trix – Amaretto Garlic Butter Brussel Sprouts by What’s Cookin’ Italian Style -Brussels Sprouts with Canellini Beans and Almonds by A Thought For Food -All About Brussels Sprouts by Kitchen […]ReplyCancel

  • June 11, 2012 - 11:32 pm

    Kim - Made this for dinner for my husband and me. It was a huge hit! Delicious, filling and healthy! Yeah!!!!!ReplyCancel

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