Garlic Roasted Vegetables & White Beans
Garlic Roasted Vegetables & White Beans is an easy, 9-ingredient recipe. Pantry and budget-friendly. A healthy vegan weeknight dinner. Oil-free option.
Servings: 4 people
Calories: 335kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- For oil-free: Omit the olive oil. Add a drizzle of balsamic to the head of garlic as well as the vegetables for roasting.
Nutrition
Calories: 335kcal | Carbohydrates: 66g | Protein: 18g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 270mg | Potassium: 1356mg | Fiber: 15g | Sugar: 9g | Vitamin A: 13032IU | Vitamin C: 35mg | Calcium: 157mg | Iron: 5mg