Garlic Roasted Vegetables & White Beans is an easy, 9-ingredient recipe. Pantry and budget-friendly. A healthy vegan weeknight dinner. Oil-free option.
It's the season for roasted vegetables, which is why this dish is on repeat in my house! This recipe is rich in plant-based protein from the white beans, and packed with a variety of nutrients.
The touch of sweetness from the roasted garlic and balsamic vinegar compliment the veggies deliciously.
For more dishes like this one on this site, try Balsamic-Maple Roasted Veggies & Chickpeas, or Sheet-Pan Orange-Glazed Tofu with Roasted Veggies.
- Baby potatoes
- Grape tomatoes
- Fresh rosemary
- White beans –cannellini, navy or Great Northern beans
- Balsamic vinegar
- Dried thyme
- Olive oil (optional)
- Salt & freshly ground black pepper
See recipe card for quantities.
This Garlic Roasted Vegetables & White Beans recipe is almost embarrassingly simple to make.
Preheat the oven to 425ºF.
The garlic takes longer to roast, which is why it goes in the oven first.
Remove the top of the head of garlic to expose the cloves. Place the head onto a piece of aluminum foil large enough to wrap the garlic. Add a drizzle of olive oil and whole fresh rosemary leaves. Rub the oil onto the garlic. Wrap it in the foil and place it in the oven.
Toss the chopped veggies with olive oil, balsamic vinegar, and herbs. Rosmary has a strong flavor, so make sure to chop the leaves finely.
Transfer the veggies to a large casserole or baking dish, about 9x13 inches in size. Spread them out in a single layer so they roast evenly. Remove the wrapped garlic from the oven.
Roast the vegetables for about 30 minutes, or until the potatoes are tender. Toss after 15 minutes to ensure that they cook evenly.
The potatoes take the longest to cook, which is why we check them for doneness to know when to remove the vegetables from the oven.
I enjoy my carrots on the firmer side, but if you prefer them more tender, you can roast the vegetables for longer.
Add the white beans and mix.
Once the wrapped garlic is cool enough to handle, remove the foil. Squeeze the cloves into the baking dish. Add more balsamic vinegar to taste. Season with salt and pepper. Mix well to incorporate.
- Potato, carrot, or both - instead of potato or carrot, you can use sweet potato, cauliflower, parsnip, celeriac, turnip, or kohlrabi
- Rosemary - if you don't have fresh herbs, substitute with 1 teaspoon dried
- Herbs - use what you have on hand – dried basil, fresh or dried oregano, marjoram, and Italian seasoning are all good substitutes
- Legumes/Beans - use chickpeas, fava, pinto, or butter beans instead of white beans
- Tomatoes - omit the tomatoes as desired
- Oil-free - omit the oil and use more balsamic vinegar
See this Roasted Chickpea & Veggie Bowl on my website for a chickpea version.
Any remaining Garlic Roasted Vegetables & White Beans can be enjoyed chilled as a salad, or reheated in the oven at 350ºF until warmed through. Refrigerate in an air-tight container. Good for 2-3 days.
These ingredients don't stand up well to freezing.
💡 Top tip
To reduce the roasting time, chop the potatoes and carrots into smaller pieces, and use a small head of garlic.
Rosemary is typically used to season soups, stews, casseroles, breads, and salads. Its flavor is pungent, so use it carefully.
If using fresh rosemary leaves, chop them finely. Whole sprigs can be used in soups and stews, but make sure to remove them before serving.
Dried herbs are more potent than fresh herbs. The general rule of thumb is to use 1 teaspoon dried herbs for 1 tablespoon fresh herbs.
Fresh herbs are best added at the end of cooking in stews and soups. Dried herbs benefit from some cooking, and therefore should be added earlier.
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Garlic Roasted Vegetables & White Beans
- 1 medium head garlic top sliced open
- Drizzle of olive oil
- 3 sprigs fresh rosemary minced finely (about 1 tablespoon), plus 1 tablespoon whole leaves
- 8 ounces baby potatoes halved
- 4 large carrots cut into 2-inch pieces
- 1 pint grape tomatoes or cherry
- 1 ½ teaspoons dried thyme
- 2 tablespoons balsamic vinegar plus more for drizzling
- 30 ounces navy beans Great Northern, or cannellini beans (2 15-ounce cans), drained and rinsed
- Salt & freshly ground black pepper to taste
- Preheat the oven to 425ºF.
- Roast the garlic: Place the garlic in a piece of aluminum foil large enough to cover. Drizzle the garlic with olive oil, Rub the oil onto the exposed cloves. Toss the rosemary leaves onto the garlic and wrap. Place the garlic in the oven.
- Roast the veggies: Transfer the potatoes, carrots, and tomatoes to a large casserole dish. Drizzle with olive oil. Add the minced rosemary, and thyme. Add 2 tablespoons balsamic vinegar, and salt to taste. Toss the ingredients until the vegetables are evenly coated. Place the vegetables in a single layer.
- Remove the garlic from the oven and place it in the center of the vegetables. Roast for about 30 minutes, or until the potatoes are fork tender, tossing after 15 minutes.
- Assemble: Unwrap the garlic and squeeze to remove the cloves. Add the cloves to the vegetables. Mix in the beans. Add more balsamic vinegar, salt and pepper to taste. Stir to combine.
- For oil-free: Omit the olive oil. Add a drizzle of balsamic to the head of garlic as well as the vegetables for roasting.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
This is amazing, will make over and over again!
Yayyy. Glad you enjoyed it.