Hearty Bean And Vegetable Roast

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
Roasted winter squash, root vegetables, and beans with a tangy vinegar dressing
Hearty Bean and Vegetable Roast recipe image
Hearty Bean and Vegetable Roast recipe image
Print Recipe

Hearty Bean And Vegetable Roast

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 808.6

Description

A comforting one-pan roast featuring winter squash, potatoes, carrots, and parsnips baked until tender. The dish is finished with a mix of pinto and great northern beans, dried fruit, and fresh herbs. A simple vinaigrette of white wine vinegar and olive oil adds a bright, acidic finish to the savory vegetables.

Ingredients

Directions

  1. Preheat oven to 425F (218C).
  2. Line large jelly-roll pan with aluminum foil; coat foil with cooking spray.
  3. Spread squash, carrots, parsnip, potatoes, onions and beans on pan; spray generously with cooking spray,
  4. sprinkle with herbs.
  5. Bake, uncovered, about 30 minutes, or until vegetables are tender.
  6. Add dried fruit for the last 5 minutes.
  7. Spoon mixture into large serving bowl.
  8. In small bowl, mix vinegar and oil; drizzle over vegetables.
  9. Add parsley and toss.
  10. Season to taste with salt and pepper.
  11. Gail Shermeyer

Nutrition Facts

Servings 6

Amount Per Serving
Calories 808.6kcal
% Daily Value *
Total Fat 9.8g16%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 975mg41%
Total Carbohydrate 154.5g52%
Dietary Fiber 45.6g183%
Sugars 19.0g
Protein 41.7g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roasted, vegetables, beans, winter squash, potatoes, carrots, parsnips, onions, basil, thyme, dried fruit, vinaigrette, gluten free, vegetarian, one-pan, hearty
Recipe Card powered by WP Delicious