ROASTED WINTER VEGETABLES WITH CANNELLINI BEANS
This is hearty vegetarian fare that takes full advantage of vegetables available during winter.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 284 g, Fat 11 g, Fiber 10 g, Protein 7 g, SaturatedFat 2 g
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Tammy Putty
[email protected]This is one of my favorite roasted vegetable recipes. The vegetables are always perfectly roasted and the cannellini beans add a nice touch of flavor.
Lwazi Ngwenya
[email protected]I've made this recipe several times and it's always a hit. It's a great side dish for any occasion.
Aliyu Abubakar
[email protected]This recipe is a great make-ahead dish. I roasted the vegetables and cannellini beans ahead of time and then reheated them when I was ready to serve.
Sarah Wachaga
[email protected]I used frozen vegetables for this recipe and they turned out great. It's a great way to use up leftover vegetables.
Dadestroyer
[email protected]I roasted the vegetables at a slightly higher temperature than the recipe called for and they came out perfectly crispy. I also added a bit of garlic powder and paprika to the seasoning mix.
Sardar Faisal Zaman
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted vegetables and they didn't even notice the cannellini beans.
Atike Islam
[email protected]I made this recipe for a potluck and it was a hit. Everyone loved the roasted vegetables and the cannellini beans added a nice touch of protein.
Shakeel Hussain Shakeel Hussain
[email protected]This is a great recipe for a healthy and flavorful side dish. I love the combination of roasted vegetables and cannellini beans.
kelli franks
[email protected]This recipe was easy to follow and the vegetables turned out great. I especially liked the parsnips. They were so sweet and caramelized.
little trey
[email protected]I'm not a big fan of winter vegetables, but this recipe changed my mind. The vegetables were roasted to perfection, and the cannellini beans added a nice touch of flavor. I'll definitely be making this recipe again.
Nkateko Hlongwane
[email protected]This recipe is a great way to use up leftover winter vegetables. I had some carrots, parsnips, and sweet potatoes that I needed to use up, and this recipe was the perfect solution. The vegetables roasted up beautifully, and the cannellini beans added
R R
[email protected]These roasted winter vegetables were a delicious and healthy side dish. The cannellini beans added a nice protein boost, and the vegetables were perfectly roasted. I especially loved the sweet potatoes and parsnips.