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Roasted Winter Vegetables with Cannellini Beans

Recipe photo courtesy of Bryan Gardner

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

Source: Whole Living, January/February 2012
Servings

Ingredients

Directions

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38
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply

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