Whole Living, January/February 2012
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Yield
Serves 4
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Ingredients
- 1 large leek, sliced
- 5 garlic cloves, peeled
- 1/2 small rutabaga, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 carrots, peeled and chopped
- 1 sweet potato, peeled and chopped
- 8 brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, plus more for drizzling
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- Coarse salt and pepper
- 1 1/2 cups cooked and drained cannellini beans
