Roasted Winter Vegetables with Cannellini Beans

Try to add one more vegetarian entree to your diet each week. Eating more plant-based meals has been proven to lower your weight, cholesterol, and blood pressure. Brussels sprouts contain compounds that trigger the production of detoxifying enzymes in the liver.
Whole Living, January/February January/February 2013
  • Yield Serves 4
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  • 1 sliced large leek
  • 5 peeled garlic cloves
  • 1/2 peeled and chopped small rutabaga
  • 2 peeled and chopped parsnips
  • 2 peeled and chopped carrots
  • 1 peeled and chopped sweet potato
  • 8 trimmed and halved brussels sprouts
  • 3 Tbsp olive oil plus more for drizzling
  • 1 Tbsp plus 1 tsp balsamic vinegar, divided
  • Coarse salt and pepper
  • 1 1/2 cups cooked and drained cannellini beans


  1. Heat oven to 425 degrees. On a rimmed baking sheet, toss leek, garlic, rutabaga, parsnips, carrots, sweet potato, and brussels sprouts with 3 Tbsp olive oil and 1 Tbsp balsamic vinegar. Season with salt and pepper.

  2. Roast, tossing once, until golden brown and tender, 25 to 30 minutes. Remove from oven and stir in beans.

  3. Cook until beans are crisped, about 5 minutes more. Toss vegetables with 1 tsp vinegar and drizzle with oil.

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