This recipe makes 1-2 sheet pans of roasted veg and beans. The leftovers reheat beautifully!
Ingredients
- 540 ml can of beans of your choice, drained and rinsed (ie. 6 bean mix, chickpeas, white kidney beans, pinto beans, romano beans, etc…)
- 1 cup total of a your choice of a mix of 2 different frozen cubed or floret veg (ie. cauliflower, broccoli, butternut squash, sweet potato)
- 1 cup total of raw root veg, peeled and diced (ie. carrot, beet, turnip, radish, parsnip, etc… mushrooms quartered are good too!)
- 1 red onion or leek (washed well), and cut in thin sliced strips or rounds
- 2 medium potatoes with skin on, washed and cubed bite size
- Olive oil
- Spice of your choice (ie, Italian seasoning, Tex Mex seasoning, chopped fresh herbs, Za’atar middle eastern spice blend, etc)
- Optional Toppings: crumbled feta or shredded cheese, hummus, spicy garlic aioli, roasted pumpkin seeds, fresh greens like kale and lettuce.
Instructions:
- Preheat the oven to 425° F.
- Prep sheet pans with silicone mats.
- Prep all the bean and veg ingredients and toss lightly in a very large bowl with enough olive oil and spice of your choice to lightly coat everything.
- Spread the veg and beans out on the sheet trays so nothing is overlapping.
- Bake for 40-45 minutes until veggies and beans are starting to brown and crisp up. Flip the veggies over halfway through roasting time.
- Serve topped with crumbled feta (or daiya shredded cheese for a vegan option), a dollop of garlicky hummus, a drizzle of spicy garlic aioli, and a sprinkle of roasted pumpkin seeds. Fresh greens are a nice summery addition too. To make the aioli I just whisk together a couple tablespoons of mayo with a few shakes of Franks hot sauce and roasted garlic powder, to taste.
Plum Hill 