New This Month

Roasted Winter Vegetables with Cannellini Beans


This is hearty vegetarian fare that takes full advantage of vegetables available during winter.

  • Servings: 4

Photography: Bryan Gardner

Source: Whole Living, January/February 2012


  • 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


  1. 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.

  2. Roast, tossing once, until golden brown and tender, 25 to 30 minutes. Remove from oven and stir in beans.

  3. Roast until beans are crisped, about 5 minutes more. Toss vegetables with 1 teaspoon vinegar and drizzle with oil.

Reviews Add a comment

  • LittleRedFrog
    27 JAN, 2014
    This was "okay". I can't say I didn't like it, I just didn't find it all that great compared to other recipes here that are to die for. The drizzle of balsamic vinegar before serving is a nice touch. Also, I used truffle flavoured balsamic and that was pretty nice. But the vegge felt overcooked and a bit mushy. I don't think I'll remake this one.
  • soulsecrets
    3 DEC, 2012
    I tried this recipe for the first time tonight. My boyfriend and I really enjoyed it. I have never tried rutabagas or parsnips before so I was a bit apprehensive about how I would like this, and he is picky about vegetables. We both really enjoyed this dish. I agree with the shorter cook time, and I also backed my oven down to 400 for the middle 10 minutes or so. I added rosemary and am glad I did. Very flavorful dish with lots of yummy winter veggie variety. I will be doing this one again soon!
  • MsGreen
    20 JAN, 2012
    I really, really enjoyed this easy to make dish. Thanks for introducing me to vegetables I normally ignore. The parsnips were a delight but all of the favors was tasty.
  • ECSHogan
    15 JAN, 2012
    This recipe was so flavourful! Amazing what a little balsamic vinegar and olive oil can do! Don't cut out the sweet potatoes, they provide great flavour and texture contrast to the rest of the winter root vegetables!
  • Pamela12
    12 JAN, 2012
    Roasted veggies are great anytime as finger food snacks. I reheat them in the toaster oven. Agree with moonblisser in shorter roasting time. First time my were charred too. Good salt makes a huge difference too.
  • eriddle
    11 JAN, 2012
    This was a good surprise. I roasted whatever root vegetables I had in the fridge and it turned out great. I thought it would be bland, but i quite like it. It's quite filling too.
  • moonblisser
    10 JAN, 2012
    I really enjoy roasted vegetables, so naturally I loved this recipe. Brussels sprouts aren't really up my ally, but I liked them a lot roasted! A couple things: Definitely only roast about 25 minutes, because I put mine in for 30 and they were nearly charred. Also, the recipe doesn't call for any seasoning besides salt/pepper, so I suggest adding some spices to increase the flavor - I think rosemary or thyme would be great next time I make this.