Ingredients
Scale
Vegetables
1 large sweet potato, peeled and cubed
2 carrots, sliced
1 red bell pepper, chopped
1 zucchini, sliced into half moons
1 red onion, cut into wedges
1 cup cherry tomatoes
4 cloves garlic, minced
Seasonings
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and black pepper, to taste
Beans & Broth
1 can (15 oz) cannellini beans, drained and rinsed
1/2 cup vegetable broth
Optional Toppings
1/4 cup grated Parmesan cheese
Chopped nuts (such as walnuts or almonds), optional
Garnish
Fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- In a large bowl, combine the sweet potato, carrots, red bell pepper, zucchini, red onion, and cherry tomatoes.
- Add the minced garlic, olive oil, dried thyme, dried oregano, salt, and pepper. Toss well until all vegetables are evenly coated.
- Spread the vegetables in a single layer in the prepared baking dish.
- Roast for 20–25 minutes, stirring halfway through, until the vegetables begin to soften and caramelize.
- Remove the dish from the oven and gently stir in the drained cannellini beans and vegetable broth.
- Return to the oven and bake for an additional 10–15 minutes, until everything is heated through and tender.
- If using Parmesan, sprinkle it over the top during the last 5 minutes of baking.
- Remove from the oven and let rest for a few minutes. Garnish with fresh parsley and chopped nuts if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Cuisine: Mediterranean
Nutrition
- Calories: 320 kcal per serving