Dinner · Italian
Balsamic roasted vegetable and white bean traybake
Sweet balsamic-glazed root vegetables roasted with white beans until tender.
- Serves
- 3
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 3 servings- 2 medium carrots, cut into chunks
- 1 medium red onion, cut into wedges
- 200 g brussels sprouts, halved
- 450 g canned white beans, drained and rinsed
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp dried rosemary
- 10 g fresh parsley, chopped
Method
Preheat the oven to 210C (410F).
Toss the carrots, onion, and brussels sprouts with olive oil, balsamic vinegar, and rosemary on a baking tray.
Roast for 25 minutes, stirring once, until tender and caramelized.
Add the white beans to the tray and toss to combine.
Return to the oven for 8 minutes until warmed through.
Scatter with parsley before serving.