ROASTED WINTER VEGETABLES WITH CANNELLINI BEANS

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Roasted Winter Vegetables with Cannellini Beans image

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

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

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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