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

Advertisement

Ingredients

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.

    Advertisement
  • 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.

Reviews