Wednesday, January 18, 2012

Roasted Winter Vegetables with Cannellini Beans

Those poor forgotten winter root vegetables. Are they old fashioned? I don't remember ever having rutabaga or parsnips growing up, but I know my great grandmother probably cooked with them. It's time to bring them back! These veggies were SO good!!  Brussels sprouts are also in this mix, another underrated veggie with image issues, they are very good for you and help with the production of detoxifying enzymes in the liver. Cut and half and roasted, they are so yummy, not reminiscent of soggy cabbage like bites in the least. Definitely will make again (and looking forward to having dinner #2 reheated tonight!). Another Whole Living recipe from the 2012 Detox diet.

Roasted Winter Vegetables with Cannellini Beans
serves 4


  • 1 large leek, sliced
  • 6 garlic cloves, peeled
  • 1/2 rutabaga, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 10 brussels sprouts, trimmed and halved
  • 3 TB olive oil, plus more for drizzling
  • 1 TB plus 1 tsp balsamic vinegar
  • coarse salt and pepper
  • 1 can cannellini beans, drained and rinsed
  1. Heat oven to 425 degrees. In a large bowl toss leek, garlic, rutabaga, parsnips, carrots, sweet potato and brussels sprouts with olive oil and 1 TB balsamic vinegar. Spread out on a rimmed baking sheet (I use my Pampered Chef Large Bar pan) and season with salt and pepper.
  2. Roast, tossing once, until golden brown and tender, 25-30 minutes. Remove from oven and stir in beans.
  3. Roast until beans are crisped, about 5 minutes more. Toss veggies with 1 tsp vinegar and drizzle with oil. 

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