Food & Cooking Recipes Quick & Easy Recipes Roasted Winter Vegetables with Cannellini Beans By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Bryan Gardner Servings: 4 This is hearty vegetarian fare that takes full advantage of vegetables available during winter. Ingredients 1 large leek, sliced 5 garlic cloves, peeled ½ 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 ½ cups cooked and drained cannellini beans Directions 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. Print