Caramelized Brussels Sprouts with Butter Beans
Caramelized Brussels sprouts with creamy butter beans in a smoky balsamic tomato sauce, finished with lemon, fresh parsley, and toasted chestnuts. An easy 30-minute skillet recipe that works as a holiday side or hearty vegan meal.
Equipment
- large skillet
- Small skillet
- sharp knife
- cutting board
- wooden spoon or spatula
Ingredients
- 1.1 lb Brussels sprouts 500g, trimmed and halved
- 1 14-oz can butter beans 400g tin, drained and rinsed
- 1 14-oz can whole peeled plum tomatoes 400g tin
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 tablespoon agave nectar
- 1 tablespoon balsamic vinegar
- salt and black pepper to taste
- 1 tablespoon fresh lemon juice or juice of ½ lemon
- fresh parsley chopped
- 3.5 oz cooked chestnuts 100g, roughly chopped
Instructions
- Toast the chestnuts: Add the chopped chestnuts to a small dry skillet over medium heat. Cook for 3-4 minutes, stirring occasionally, until lightly toasted. Remove from the heat and set aside.
- Caramelize the Brussels sprouts: Heat the olive oil in a large skillet over medium-high heat. Add the Brussels sprouts, arranging as many as possible cut-side down. Season with salt and black pepper and cook undisturbed for 4-5 minutes, until deeply golden underneath. Toss and cook for another 3-4 minutes.
- Add the seasonings: Reduce the heat to medium. Add the garlic and smoked paprika and cook for about 30 seconds, until fragrant. Add the agave nectar and balsamic vinegar and toss to coat.
- Add the beans and tomatoes: Stir in the butter beans and tomatoes, breaking the tomatoes into smaller pieces with your spoon. Simmer for 5-8 minutes, until the Brussels sprouts are tender and the sauce has reduced slightly.
- Finish and serve: Remove from the heat and stir in the lemon juice and parsley. Taste and adjust the seasoning, then top with the toasted chestnuts and serve warm.
Notes
- Brussels sprouts: Fresh Brussels sprouts give you the best caramelization. Dry them well after washing and avoid overcrowding the skillet.
- Butter beans: The 14 oz (400 g) measurement refers to the full can before draining. Large lima beans can also be used.
- Tomatoes: Break the whole peeled tomatoes up directly in the skillet as they cook.
- Chestnuts: Use cooked, peeled chestnuts such as vacuum-packed roasted chestnuts. Toast them separately and add them just before serving.
- Make ahead: The Brussels sprout and butter bean mixture can be prepared ahead and refrigerated. Reheat gently and add the toasted chestnuts just before serving.