Roasted Winter Vegetables with Cannellini Beans
My husband and I enjoy roasted vegetables and this recipe is chock-full of nutrients. According to Whole Living, eating more plant-based meals has been proven to lower your weight, cholesterol, and blood pressure. Brussels sprouts contain compounds that trigger the production of detoxifying enzymes in the liver. So many veggies in one meal has to be a good thing! Did you know that turnips are a starch vegetable but provide only a third of the amount of calories compared to the potato? They are also an excellent source of vitamin C, fiver and folic acid. Brussels sprouts is another super cruciferous vegetable full of vitamins and minerals not to mention they are a great support for detoxification of cancer-causing substances.
My rule of thumb for vegetables, which my mom is a champion in, is to serve three veggies on your plate…and the meat should never be the biggest item. Another food thought I adhere to is to have color on your plate. If you have color, then you are getting a good base of nutrients to help your body be strong and healthy. Just think colors of the rainbow and you can’t go wrong plus your dish will look pretty!
Serves 4
adapted from Whole Living
1 large leek, sliced
5 garlic cloves, peeled
1/2 small rutabaga (turnip), peeled and chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 sweet potato, peeled and chopped
8 Brussels sprouts, trimmed and halved
3 tablespoons olive oil, plus more for drizzling
1 tablespoon plus 1 teaspoon balsamic vinegar
fresh herbs, chopped such as rosemary or thyme
coarse salt and pepper
1 1/2 cups cooked and drained cannellini beans
Preheat oven to 200c (400f). On a rimmed baking sheet, toss leek, garlic, rutabaga, parsnips, carrots, sweet potato, and Brussels sprouts, chopped herbs 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.
The Culinary Chase’s Note: These were delicious especially with the addition of balsamic vinegar! Serve this with a side of salad for a vegetarian meal or with roast chicken or grilled salmon. Enjoy!
I love your “rules” for eating! I follow a mantra very similar to that 🙂
This looks truly delicious. I love pretty much every ingredient in it and your picture is gorgeous.
Thanks Meg! It’s a good rule and I was watching a show where the host said the portion of meat should not be bigger than your palm.
I am so going to try this recipe! Sounds delis and I looooove my veggies!