Baked cannellini beans with roasted vegetables
FINALLY – something that can officially go in my “nice” category. This past weekend, I got to go back to Sydney for the first time since my Manila relocation, which means it’s been a solid 3 months since I have been able to cook and bake in my kitchen. As you may expect, I went just a bit kitchen-crazy, cooking and baking for a solid 4 hours my first night back and foregoing sleep to bake more (and it was so worth it). So now I finally have some actual recipes to share with you.
The first thing I had to do even before baking was cook up a new variation on roasted vegetables. I realize most of my cooking consists of variations on roasted vegetables, but I promise this is a fantastic new way to go about it. I really like the addition of the beans for protein and I’ve never actually tried putting beans in the oven before, but they cook really nicely along with the vegetables. I also love the roasted garlic in it. This is a great recipe to make just before you are about to eat a lot of baked goods.
Baked cannellini beans with roasted vegetables (adapted from Wishful Chef)
This makes quite a large batch – serves about 4, or one particularly vegetable starved person for dinner and two lunches or so
1 large sweet potato, diced
3-4 carrots, peeled and chopped
1 container of cherry or grape tomatoes, halved
2 heads of broccoli, diced to florets size
6-8 cloves garlic, peeled
1 1/2 cups cannellini beans, rinsed and drained (basically just take a can)
2 tsps of mixed spices (I used thyme, rosemary, and oregano – you could use any blend, including parsley or basil)
Salt (sea salt preferable) and ground pepper to taste
Preheat oven to 425 F/200 C. Prep all your veggies. I put the sweet potatoes, carrots, and garlic in one baking dish and put that in the oven first, and then the broccoli and tomatoes in the oven in a separate baking dish since they cook faster. Feel free to pour some olive oil on the veggies but I typically just use non-stick spray and then add a teaspoon at the end.
Roast the veggies until they are tender, opening the oven after about 15 minutes to toss it around. I find that the carrots/sweet potatoes take about 30 minutes whereas the broccoli takes only about 15. After about 25 minutes for the carrot/sweet potato mixture, dump in the beans and continue to roast for another 5-10 minutes, until the beans are golden. Just tasting is the best way to make sure everything is done – I hate overcooking broccoli so make sure to check it!
Then dump everything into a bowl, season with the spices and a bit of olive oil, and stir away, tasting liberally of course.
Broccoli and tomatoes before…
This recipe was just so great – mostly because it was breaking my massive hiatus away from my wonderful kitchen, but also because the ingredients all come together really nicely and it doesn’t feel like a vegetarian dish. My carnivorous friend who loves meat and typically sneers at vegetarian dishes actually really enjoyed this (or at least he said he did), so I am going to take that as proof that a dish like this is quite versatile.