We are always looking for dairy-free and gluten-free recipes that pack a lot of nutrients for a dinner meal. Today, I am going to share with you another vegan recipe, or you can add meat too if you want. If not, it's a great busy weeknights recipe for a Meatless Monday meal. This recipe is enriched with lots of Vitamine C. Stick around and make this sauteed brussel sprouts and carrots warm salad recipe for a filling and healthy dinner.
This recipe is a skillet recipe. You do not need to roast anything.
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Ingredients
Gather all these ingredients together.
- 1 lb brussel sprouts
- ½ bag of shredded carrots
- 1 small onion - chopped
- 1 can 15 oz Cannellini beans - drained
- 1 large garlic clove minced
- 1 teaspoon Aleppo peppers
- ½ squeezed lemon juice from a fresh lemon
- 2 teaspoon white vinegar
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Now that you have all the ingredients near you let's start!
Cut brussel sprouts into strips and remove the stems and top layer. And set it aside.
Chop up the onion and set aside.
Rinse the cannellini beans and set aside. Open the bag of shredded carrots and use half of it. If you don't have a bag of shredded carrots, shred at least 4 of them with a box grater or food processor and set them aside.
In a Dutch oven, heat the olive oil, garlic, and Aleppo Pepper for a few minutes. Don't let it smoke or burn the garlic.
Add the sliced brussel sprouts and onion add to the Dutch oven pan. Add the carrot shreds to the Dutch oven pan. Cook on medium to low heat and cover for 15 minutes. It will reduce down.
Then, add the Cannellini beans, lemon juice, vinegar, salt, and pepper and heat for 5 minutes.
Add optional cooked meat like chicken thighs, chicken breast, or chicken sausage for 5 minutes. Or add to a bowl or plate and enjoy.
Reveal
And here is the finished dish. Doesn't it look yummy? The beans really fill you up and make for a great dinner. It is very light too.
Variations
If you want to do some variations with this recipe, here are some suggestions.
- Spicy - add chili pepper flakes to the dish instead of Aleppo peppers.
- Hardy - you can add more hardy beans like red kidney or black beans.
- Smoky - Add a splash or two of smoky flavors using Liquid Smoke.
Equipment
The recommended pan to use is a Dutch oven because it is deep enough to hold the pound of brussel sprouts. You can use a larger saucepan or skillet that has a lid. Below are the ones I found on Amazon (affiliate).
Storage
This recipe can be prepared a few hours before cooking. Store the cut veggies and measure out the ingredients in the refrigerator.
After cooking, this recipe can be stored for up to 3 days after you cook it in the refrigerator. I do not recommend freezing it.
Top tip
If the brussel sprouts and seem dry, you and add a little water when steaming them.
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Ingredients
- 1 lb brussel sprouts
- ½ bag of shredded carrots
- 1 small onion - chopped
- 1 can 15 oz Cannellini beans - drained
- 1 large garlic clove minced
- 1 teaspoon Aleppo peppers
- ½ squeezed lemon juice from a fresh lemon
- 2 teaspoon white vinegar
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cut brussel sprouts into strips and remove the stems and top layer. And set it aside.
- Chop up the onion and set aside.
- Rinse the cannellini beans and set aside. Open the bag of shredded carrots and use half of it. If you don't have a bag of shredded carrots, shred at least 4 of them with a box grater or food processor and set them aside.
- In a Dutch oven, heat the olive oil, garlic, and Aleppo Pepper for a few minutes. Don't let it smoke or burn the garlic.
- Add the sliced brussel sprouts and onion add to the Dutch oven pan. Add the carrot shreds to the Dutch oven pan. Cook on medium to low heat and cover for 15 minutes. It will reduce down.
- Then, add the Cannellini beans, lemon juice, vinegar, salt, and pepper and heat for 5 minutes.
- Add optional cooked meat like chicken thighs, chicken breast, or chicken sausage for 5 minutes. Or add to a bowl or plate and enjoy.
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