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Roasted Vegetable Bake with Cannellini Beans

Savory Roasted Vegetable Bake with Cannellini Beans Delight

A comforting Roasted Vegetable Bake with Cannellini Beans that's perfect for busy weeknights and customizable with seasonal produce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American, Plant-Based
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 medium Sweet Potato Substitute with butternut squash for added flavor.
  • 2 medium Carrots Consider parsnips for a distinct taste.
  • 1 medium Red Bell Pepper Any bell pepper variant can replace it.
  • 1 medium Zucchini Squash makes a great alternative.
  • 1 medium Red Onion Yellow onions are a suitable substitute.
  • 1 cup Cherry Tomatoes Regular diced tomatoes work in a pinch.
  • 3 cloves Garlic Fresh minced garlic is preferred.
For the Seasoning
  • 2 tablespoons Olive Oil Consider avocado oil as a substitute.
  • 1 teaspoon Dried Thyme Fresh herbs may be swapped.
  • 1 teaspoon Dried Oregano Fresh herbs may be swapped.
  • to taste Salt No direct substitutes available.
  • to taste Pepper No direct substitutes available.
For the Protein and Moisture
  • 1 can Cannellini Beans Alternatives include Great Northern beans or chickpeas.
  • 1 cup Vegetable Broth Can be substituted with water or chicken broth.
Optional Garnish
  • 1/2 cup Grated Parmesan For a vegan option, omit or use nutritional yeast.
  • 1/4 cup Fresh Parsley Any fresh herb can elevate the dish's appearance.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Chop sweet potatoes, carrots, red bell pepper, zucchini, red onion, and cherry tomatoes into uniform pieces and spread them in a single layer on the prepared baking sheet.
  3. Drizzle the vegetables with olive oil and sprinkle with dried thyme, oregano, minced garlic, salt, and pepper, then toss to coat.
  4. Roast the vegetables for 25–30 minutes, stirring halfway through until tender and caramelized.
  5. Transfer the roasted vegetables to a baking dish and mix in the cannellini beans and vegetable broth.
  6. If using, sprinkle grated Parmesan over the mixture.
  7. Return to the oven and bake for an additional 15 minutes.
  8. Garnish with freshly chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 12000IUVitamin C: 35mgCalcium: 150mgIron: 3mg

Notes

Ensure all vegetables are cut uniformly for even roasting. Check doneness for perfect texture.

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