Description
Experience the comforting flavors of our Rustic Roasted Vegetable Bake with Cannellini Beans—a delightful dish perfect for chilly evenings. This hearty bake features a vibrant mix of seasonal vegetables, like sweet potatoes and bell peppers, combined with creamy cannellini beans for a satisfying meal. Ideal for weeknight dinners or meal prep, this recipe is both nutritious and versatile. Customize it with your favorite herbs or additional veggies to make it your own. Serve it warm, garnished with fresh parsley, and enjoy a wholesome dinner that is sure to please everyone at the table.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced into half moons
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 can (15 oz) cannellini beans, drained and rinsed
- 0.5 cup vegetable broth
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Spread sweet potatoes, carrots, bell pepper, zucchini, red onion, and cherry tomatoes on the prepared baking sheet. Drizzle with olive oil and toss with garlic, thyme, oregano, salt, and pepper until well coated.
- Roast in the oven for 25–30 minutes, stirring halfway through until tender and lightly caramelized.
- Transfer roasted vegetables to a baking dish. Add cannellini beans and vegetable broth; gently stir to combine.
- Bake in the oven for an additional 15 minutes until heated through and slightly golden on top.
- Garnish with fresh parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 7g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg