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Roasted Vegetables with White Beans and Herb Dressing

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Roasted Vegetables with White Beans and Herb Dressing is a hearty, plant-based dish featuring caramelized seasonal vegetables paired with creamy white beans and finished with a zesty herb vinaigrette for a nutritious and satisfying meal or side.

Ingredients

Scale
  • 2 cups chopped carrots
  • 2 cups chopped sweet potatoes
  • 1 red bell pepper, chopped
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 can (15 ounces) white beans (cannellini or navy), drained and rinsed
  • Herb Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil or thyme, finely chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Place chopped vegetables on the baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat evenly.
  3. Roast for 25–30 minutes, stirring halfway, until vegetables are tender and golden brown.
  4. While vegetables roast, prepare the herb dressing. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, parsley, basil or thyme, salt, and pepper.
  5. In a large bowl, combine roasted vegetables with white beans. Drizzle with herb dressing and toss gently to combine.
  6. Serve warm or at room temperature as a main dish or hearty side.

Notes

  • Use any seasonal vegetables like Brussels sprouts, cauliflower, or squash.
  • For extra protein, add cooked quinoa or top with toasted nuts or seeds.
  • Dressing can be made in advance and stored in the fridge for up to 3 days.

Nutrition

Find it online: https://tastyera.com/roasted-vegetables-with-white-beans-and-herb-dressing/