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(Affiliate Link), heat the olive oil(Affiliate Link), 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(Affiliate Link) pan. Add the carrot shreds to the Dutch oven(Affiliate Link) 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.
