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Rustic Roasted Vegetable Bake with Cannellini Beans

Close-up of a Rustic Roasted Vegetable Bake with Cannellini Beans featuring caramelized sweet potatoes and onions.
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A simple, hearty bake featuring roasted root vegetables and creamy cannellini beans, perfect as a main dish or a substantial side.

Ingredients

Scale
  • 2 large carrots, roughly chopped
  • 2 parsnips, roughly chopped
  • 1 large sweet potato, cubed
  • 1 red onion, cut into wedges
  • 1 red bell pepper, roughly chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 3 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Use a large, oven-safe skillet or a rimmed baking sheet for a rustic presentation.
  2. Place the carrots, parsnips, sweet potato, red onion, and bell pepper in a large bowl.
  3. Add the olive oil, minced garlic, rosemary, thyme, salt, and pepper to the vegetables. Toss everything until the vegetables are evenly coated.
  4. Spread the seasoned vegetables in a single layer on your prepared skillet or baking sheet.
  5. Roast for 25 minutes.
  6. Remove the pan from the oven. Gently stir in the rinsed and drained cannellini beans.
  7. Return the pan to the oven and roast for another 10 to 15 minutes, or until the root vegetables are tender and slightly caramelized.
  8. Remove from the oven and drizzle with fresh lemon juice before serving.

Notes

  • For a more rustic look, cut the vegetables into uneven, larger chunks.
  • You can substitute butternut squash or Yukon gold potatoes for some of the root vegetables based on what you have available.
  • If you prefer a softer texture, cover the pan loosely with foil for the first 20 minutes of roasting.

Nutrition

Find it online: https://savoryskies.com/rustic-roasted-vegetable-bake-with-cannellini-beans/