Spicy Roasted Veggies And Beans Recipes
ROASTED WINTER VEGETABLES WITH CANNELLINI BEANS
This is hearty vegetarian fare that takes full advantage of vegetables available during winter.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 284 g, Fat 11 g, Fiber 10 g, Protein 7 g, SaturatedFat 2 g
SPICY ROASTED VEGGIES AND BEANS
Steps:
- Core cauliflower and cut it into florets. Cut peppers into 1" wide chunks. Peel and cut sweet potato into 1/2" pieces. Put all in large roasting pan and toss with olive oil. Drain some of the liquid from the beans, leaving enough to cover, and combine with the other cut veggies. Add minced garlic, spices and lemon juice to veggies and toss well. Spread into a baking dish and roast at 450 for about 25 minutes while cutting broccoli into florets. Remove from oven, add broccoli, stir and cook for another half hour or so, stirring after 15 minutes, until everything is cooked through.
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