Roasted Winter Vegetables with Cannellini Beans
This is hearty vegetarian fare that takes full advantage of vegetables available during winter.
Ingredients
Directions
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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.
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Roast, tossing once, until golden brown and tender, 25 to 30 minutes. Remove from oven and stir in beans.
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Roast until beans are crisped, about 5 minutes more. Toss vegetables with 1 teaspoon vinegar and drizzle with oil.