Name: Brussels Sprouts with White Beans and Pecorino
Yield: makes 12 Servings
Ingredients: 8 tablespoons extra-virgin olive oil, divided; 2 pounds brussels sprouts, trimmed, cut in half lengthwise; 6 garlic cloves, chopped; 1 cup low-salt chicken broth; 1 15-ounce can cannellini (white kidney beans), drained; 2 tablespoons (1/4 stick) butter; 1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)

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1105-BA-FOD4-04

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