Roasted Winter Vegetables With Cannellini Beans

107 faves | 3 recommends
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Whole Living


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

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