Winter Beans and Roasted Vegetables
A nutritious and robust dish of beans, roasted vegetables and dried fruits.
Olive oil cooking spray
1 pound winter yellow squash (Hubbard, butternut, acorn), peeled seeded, cut into 1 1/2-inch pieces
2 large carrots, sliced
1 small parsnip, sliced
2 medium Idaho potatoes, unpeeled, halved, sliced
2 medium onions, cut into wedges
1 (15-ounce) can Great Northern beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 1/2 teaspoons dried basil leaves
1/2 teaspoon dried thyme leaves
1 1/2 cups mixed dried fruit, cut into large pieces
3 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1/2 cup minced flat-leaf parsley
Salt and ground black pepper, to taste
- Line large jelly roll pan with aluminum foil; spray with cooking spray. Combine fresh vegetables and beans on pan; spray generously with cooking spray, sprinkle with herbs and toss.
- Bake uncovered at 425ºF (220ºC). until vegetables are tender, about 30 minutes, adding dried fruit the last 5 minutes.
- Spoon vegetables into bowl. Mix vinegar and oil; drizzle over vegetables, add parsley and toss. Season to taste with salt and pepper.
Makes 6 main dish servings (about 1 1/2 cups each) or 12 side dish servings (about 3/4 cup each).
Nutritional Information Per Serving (1/6 of recipe): Calories 412; Fat 5g; % Calories from Fat 10; Carbohydrate 85g; Sodium 290mg; Protein 14g; Cholesterol 0mg
Recipe provided courtesy of The Bean Education & Awareness Network.