Ingredients
8
tbsp extra-virgin olive oil, divided
2
pounds brussels sprouts, trimmed, cut in half lengthwise
1
cup low-salt chicken broth
1
15-ounce can cannellini (white kidney beans), drained
2
tbsp (1/4 stick) butter
1
cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)
Directions
1.
Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.
2.
Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.
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