Name: Roasted Winter Vegetables with Cannellini Beans
Ingredients: 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

Directions

Step 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.

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Step 2

Roast, tossing once, until golden brown and tender, 25 to 30 minutes. Remove from oven and stir in beans.
Step 3

Roast until beans are crisped, about 5 minutes more. Toss vegetables with 1 teaspoon vinegar and drizzle with oil.

Roasted Winter Vegetables with Cannellini Beans

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Roasted Winter Vegetables with Cannellini Beans

Ingredients

Directions

Reviews

All Reviews for Roasted Winter Vegetables with Cannellini Beans