Roasted Winter Vegetables With Cannellini Beans Food

ROASTED WINTER VEGETABLES WITH CANNELLINI BEANS

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

Ingredients

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

GRILLED VEGETABLES WITH CANNELLINI BEANS & VEGAN PESTO

Grilled vegetables with cannellini beans & vegan pesto image

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

Ingredients

1 large aubergine, sliced lengthways into ½cm slices
2 courgettes, sliced lengthways into ½cm slices
250g cherry tomatoes
400g can cannellini beans
crusty bread, to serve
60g basil leaves
20g parsley leaves
1 small garlic clove
1 lemon, zested and juiced
30g pine nuts, lightly toasted, plus 1 tbsp to serve
2 tsp nutritional yeast
3-4 tbsp olive oil

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

Roasted Winter Vegetables image

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

Ingredients

1 lb carrot, peeled
1 lb parsnip, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped flat leaf parsley

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

More about "roasted winter vegetables with cannellini beans food"

ROASTED WINTER VEGETABLES WITH CANNELLINI BEANS

Web Feb 9, 2015 Heat oven to 425 degrees. In a large mixing bowl, toss sweet potato, carrots, rutabaga, parsnips, Brussels sprouts, and garlic with …
From healthy-liv.com
Reviews 43
Estimated Reading Time 6 mins
Servings 8
Total 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.

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.

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

ROASTED WINTER VEGETABLES

Make and share this Roasted Winter Vegetables recipe from Food.com.

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