Food & Cooking Recipes Quick & Easy Recipes Roasted Winter Vegetables with Cannellini Beans Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print