Best 3 Roasted Winter Vegetables With Cannellini Beans Recipes
Indulge in a culinary journey with our enticing collection of roasted winter vegetable recipes, featuring the hearty goodness of cannellini beans. From the classic combination of roasted carrots, parsnips, and Brussels sprouts to the vibrant medley of butternut squash, sweet potatoes, and red onions, each recipe promises a symphony of flavors. Discover the delightful contrast of crispy roasted vegetables and tender cannellini beans, complemented by aromatic herbs and zesty dressings. Whether you're seeking a comforting side dish or a delectable vegetarian main course, these recipes offer a delightful twist to your winter cooking repertoire. Embark on this culinary adventure and experience the warmth and satisfaction of roasted winter vegetables, perfectly paired with cannellini beans.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
ROASTED WINTER VEGETABLE MEDLEY
This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
- Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
- Remove from oven, combine squash and other vegetables and stir together.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 7 grams
GRILLED VEGETABLES WITH CANNELLINI BEANS & VEGAN PESTO
Plate up a dish filled with colour with grilled veg, tomatoes, cannellini beans, pesto and pine nuts. Packed with textures, the dish is vegan and healthy
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Light the barbecue. For the pesto, blitz the basil, parsley, garlic, lemon zest and juice, 30g pine nuts and nutritional yeast together in a food processor. Mix in the olive oil to loosen and season to taste.
- When the coals are ashen, place the aubergine and courgette slices on the grill. Cook for 2-3 mins, then turn and cook for 2-3 mins more until the veg is softened and slightly shrunken. Add the tomatoes to the grill and cook, turning often until the skins have split and the tomatoes soften. Immediately remove from the grill along with the other veg.
- Drain the cannellini beans, reserving the liquid from the can, and tip the beans onto a serving platter. Add 2 tbsp of pesto and mix, loosening the bean mixture with some of their reserved liquid.
- Add the aubergine and courgette slices to the platter and mix gently until lightly coated in the pesto. Scatter the tomatoes on top, then drizzle with more pesto (you can loosen this with more of the reserved bean liquid, if needed). Sprinkle with the extra 1 tbsp pine nuts and serve with crusty bread.
Tips:
- Choose the right vegetables: Use a variety of vegetables that roast well, such as carrots, parsnips, Brussels sprouts, and sweet potatoes.
- Cut the vegetables evenly: This will help them cook evenly.
- Toss the vegetables in oil and seasonings: This will help them brown and caramelize in the oven.
- Don't overcrowd the pan: Give the vegetables enough space to roast properly.
- Roast the vegetables at a high temperature: This will help them caramelize and get tender.
- Stir the vegetables occasionally: This will help them cook evenly.
- Season the vegetables to taste: Add salt, pepper, and other seasonings to taste.
- Serve the vegetables immediately: They are best enjoyed hot out of the oven.
Conclusion:
Roasted winter vegetables with Cannellini beans is a delicious and healthy side dish that is perfect for a winter meal. The vegetables are roasted until they are tender and caramelized, and the Cannellini beans add a protein boost. This dish is also easy to make and can be prepared ahead of time. So next time you are looking for a healthy and flavorful side dish, give roasted winter vegetables with Cannellini beans a try.
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