Description
Roasted Vegetables with White Beans and Herb Dressing is a hearty, plant-based dish featuring caramelized seasonal vegetables paired with creamy white beans and finished with a zesty herb vinaigrette for a nutritious and satisfying meal or side.
Ingredients
Scale
- 2 cups chopped carrots
- 2 cups chopped sweet potatoes
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 can (15 ounces) white beans (cannellini or navy), drained and rinsed
- Herb Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil or thyme, finely chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place chopped vegetables on the baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat evenly.
- Roast for 25–30 minutes, stirring halfway, until vegetables are tender and golden brown.
- While vegetables roast, prepare the herb dressing. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, parsley, basil or thyme, salt, and pepper.
- In a large bowl, combine roasted vegetables with white beans. Drizzle with herb dressing and toss gently to combine.
- Serve warm or at room temperature as a main dish or hearty side.
Notes
- Use any seasonal vegetables like Brussels sprouts, cauliflower, or squash.
- For extra protein, add cooked quinoa or top with toasted nuts or seeds.
- Dressing can be made in advance and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 9g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg