Description
A simple recipe for roasting seasonal vegetables with cannellini beans until tender and slightly caramelized, creating a hearty main dish.
Ingredients
Scale
- 2 lbs mixed root vegetables (carrots, potatoes, parsnips), cut into 1-inch chunks
- 1 large onion, cut into wedges
- 1 red bell pepper, roughly chopped
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the chopped root vegetables, onion, and bell pepper in a large bowl.
- Drizzle the vegetables with olive oil. Add the rosemary, thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on a large baking sheet.
- Roast for 20 minutes.
- Remove the baking sheet from the oven. Add the rinsed cannellini beans and the minced garlic to the vegetables. Gently toss everything on the sheet.
- Return the baking sheet to the oven and roast for another 15 to 20 minutes, or until the root vegetables are tender and slightly browned at the edges.
- Serve directly from the pan for a rustic presentation.
Notes
- For a deeper rustic flavor, use fresh herbs like rosemary and thyme, roughly chopped, instead of dried.
- If your vegetables are very dense, cut them into smaller pieces to ensure even cooking time.
- You can substitute cannellini beans with great northern beans or chickpeas.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 14
- Protein: 15
- Cholesterol: 0