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WL Roasted Winter Vegetables with Cannellini Beans
Nb persons: 4
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| Detox Cred: 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. | |
| 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 | |
| pepper | |
| 1 1/2 cups | cooked and drained cannellini beans |
Directions
1.Heat oven to 425 degrees. On a rimmed baking sheet, toss leek, garlic, rutabaga, parsnips, carrots, sweet potato, and brussels sprouts with olive oil and 1 tablespoon 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.Roast until beans are crisped, about 5 minutes more. Toss vegetables with 1 teaspoon vinegar and drizzle with oil.
© 2012 Martha Stewart Living Omnimedia. All rights reserved.
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