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Monday, April 21, 2014

Recipe: Roasted Winter Vegetables with Cannellini Beans

This is one of my favorite meals. I make a ton of it at once & eat leftovers for lunch until they're gone! If you're not big into vegetables, especially for an entire meal, you're just going to have to trust me & make it anyways. The combination of these particular veggies is really delicious - the brussels sprouts roast up quicker than the other veggies so they add a nice flavor, & the sweet potatoes & balsamic add a light sweetness to the meal. & it is indeed filling! (This recipe is on my Pinterest if you'd like to pin it - under the Meat-Free Meal board.)


1 large leek, sliced
5 garlic cloves, peeled
1/2 small rutabaga, peeled and chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 sweet potato, peeled and chopped
8 brussels sprouts, trimmed and halved
3 tablespoons olive oil, plus more for drizzling
1 tablespoon plus 1 teaspoon balsamic vinegar
Coarse salt and pepper
1 1/2 cups cooked and drained cannellini beans


Heat oven to 425 degrees. On a rimmed baking sheet, toss leek, garlic, rutabaga, parsnips, carrots, sweet potato, and brussels sprouts with olive oil and 1 tablespoon balsamic vinegar. Season with salt and pepper.

Roast, tossing once, until golden brown and tender, 25 to 30 minutes. Remove from oven and stir in beans.

Roast until beans are crisped, about 5 minutes more. Toss vegetables with 1 teaspoon vinegar and drizzle with oil.

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