Roasted Winter Vegetables With Cannellini Beans

109 faves | 4 recommends
More from this source
Whole Living


This was wonderful! I will skip the Brussel sprouts next time, but otherwise it was wonderful!
cb7030910c55   •  8 Feb   •  Report
Add a comment


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

You might also like

Roasted Pumpkin, Pancetta And Sage Soup
Closet Cooking
Escarole Salad With Roasted Tomatoes And Warm W...
Canned Food Alliance
Kale Chips
Pamela Salzman
Kale + Brussels Sprout Soba Noodles
Sprouted Kitchen
Cauliflower Mash
The Year In Food
Quinoa Cauliflower Patties
Sprouted Kitchen
Brussels Sprouts With Toasted Breadcrumbs, Parm...
The Year In Food
Roasted Cauliflower
Whole Living
Beet Salad With Tangerine Vinaigrette
Cat Cora
Spaghetti Squash With Kale And Chickpeas
Pamela Salzman