No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Winter Vegetables with Cannellini Beans

Detox Cred: Try to add one more vegetarian entree to your diet each week. Eating more plant-based meals has been proven to lower your weight, cholesterol, and blood pressure. Brussels sprouts contain compounds that trigger the production of detoxifying enzymes in the liver.

  • Servings: 4
Roasted Winter Vegetables with Cannellini Beans

Photography: Bryan Gardner

Source: Whole Living, January/February 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 (7)

  • 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.

Related Topics