Roasted Winter Vegetables With Cannellini Beans Food
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
GRILLED VEGETABLES WITH CANNELLINI BEANS & VEGAN PESTO
Plate up a dish filled with colour with grilled veg, tomatoes, cannellini beans, pesto and pine nuts. Packed with textures, the dish is vegan and healthy
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Light the barbecue. For the pesto, blitz the basil, parsley, garlic, lemon zest and juice, 30g pine nuts and nutritional yeast together in a food processor. Mix in the olive oil to loosen and season to taste.
- When the coals are ashen, place the aubergine and courgette slices on the grill. Cook for 2-3 mins, then turn and cook for 2-3 mins more until the veg is softened and slightly shrunken. Add the tomatoes to the grill and cook, turning often until the skins have split and the tomatoes soften. Immediately remove from the grill along with the other veg.
- Drain the cannellini beans, reserving the liquid from the can, and tip the beans onto a serving platter. Add 2 tbsp of pesto and mix, loosening the bean mixture with some of their reserved liquid.
- Add the aubergine and courgette slices to the platter and mix gently until lightly coated in the pesto. Scatter the tomatoes on top, then drizzle with more pesto (you can loosen this with more of the reserved bean liquid, if needed). Sprinkle with the extra 1 tbsp pine nuts and serve with crusty bread.
ROASTED WINTER VEGETABLES
Make and share this Roasted Winter Vegetables recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well.
- Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
Nutrition Facts : Calories 176.4, Fat 5.5, SaturatedFat 0.8, Sodium 386, Carbohydrate 32.4, Fiber 7.2, Sugar 8.6, Protein 2.6
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ROASTED WINTER VEGETABLES WITH CANNELLINI BEANS
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Reviews 43Estimated Reading Time 6 minsServings 8Total Time 45 mins
- In a large mixing bowl, toss sweet potato, carrots, rutabaga, parsnips, Brussels sprouts, and garlic with olive oil and balsamic vinegar. Season with garlic powder and salt and pepper, to taste.
- Divide the vegetables onto two large rimmed baking sheets in a single layer. Place one sheet on the top oven rack and the other sheet on the bottom rack. Roast for 25 minutes, moving the top tray to the bottom and the bottom to the top halfway through.
- Remove from oven and stir in beans. Roast until beans are slightly crisped and veggies are golden, softened, and crispy, about 5 minutes more. Turn on the broiler for another 2-3 minutes to crisp up the veggies, watching closely so they don't burn.
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