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Hearty Bean And Vegetable Roast

Hearty Bean and Vegetable Roast recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 808.6
Dietary: Gluten-free, Vegetarian
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
  • Olive oil cooking spray
  • 1 lbs Winter yellow squash -- peeled & seeded
  • Hubbard -- butternut, acorn
  • Cut in 1 1/2-inch pieces
  • 2 large Carrots -- sliced
  • 1 small Parsnip -- sliced
  • 2 medium White potatoes -- unpeeled
  • Halved and sliced
  • 2 medium Onions -- cut in wedges
  • L5 ounces canned great northern beans -- drained & rinsed
  • 15 oz Canned pinto beans -- drained & rinsed
  • 1 1/2 teaspoons Dried basil leaves
  • 1/2 teaspoons Dried thyme leaves
  • 1 1/2 cups Mixed dried fruit
  • 3 tablespoons White wine vinegar
  • 1 1/2 tablespoons Olive oil
  • 1/2 cups Minced parsley
  • Salt -- to taste
  • Pepper -- to taste
Directions
  1. 1
    Preheat oven to 425F (218C).
  2. 2
    Line large jelly-roll pan with aluminum foil; coat foil with cooking spray.
  3. 3
    Spread squash, carrots, parsnip, potatoes, onions and beans on pan; spray generously with cooking spray,
  4. 4
    sprinkle with herbs.
  5. 5
    Bake, uncovered, about 30 minutes, or until vegetables are tender.
  6. 6
    Add dried fruit for the last 5 minutes.
  7. 7
    Spoon mixture into large serving bowl.
  8. 8
    In small bowl, mix vinegar and oil; drizzle over vegetables.
  9. 9
    Add parsley and toss.
  10. 10
    Season to taste with salt and pepper.
  11. 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
Read it online: https://www.chefs-mate.com/recipe/hearty-bean-and-vegetable-roast/