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Rustic Roasted Vegetable Bake with Cannellini Beans

Savor the Warmth of Rustic Roasted Vegetable Bake with Cannellini Beans

This Rustic Roasted Vegetable Bake with Cannellini Beans captures cozy goodness with sweet potatoes, bell peppers, and creamy beans.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Sweet Potato, diced Butternut squash can also be used.
  • 1 cup Carrots, diced Parsnips can be substituted.
  • 1 cup Red Bell Pepper, diced Any color of bell pepper is fine.
  • 1 cup Zucchini, diced Yellow squash works as a great alternative.
  • 1 medium Red Onion, diced Can substitute with yellow onion.
  • 1 cup Cherry Tomatoes, halved Other small tomatoes or diced larger ones can be used.
For the Flavor
  • 4 cloves Garlic, minced Use fresh cloves for best taste.
  • 3 tablespoons Olive Oil Extra virgin for added flavor.
  • 1 teaspoon Dried Thyme Rosemary or basil can also be substituted.
  • 1 teaspoon Dried Oregano Use fresh herbs, adjusting measurements if needed.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Season to taste.
For the Bake
  • 1 can Cannellini Beans, drained and rinsed Great Northern beans or chickpeas make excellent swaps.
  • 1 cup Vegetable Broth Opt for low-sodium broth for a healthier choice.
  • 1/2 cup Parmesan, optional Replace with vegan cheese for a plant-based option.
  • 2 tablespoons Fresh Parsley, chopped For garnish.

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Parchment paper
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine diced sweet potatoes, carrots, red bell pepper, zucchini, red onion, and cherry tomatoes.
  3. Drizzle the arranged vegetables with olive oil, then sprinkle with thyme, oregano, garlic, salt, and pepper. Toss until well-coated.
  4. Place the baking sheet in the oven and roast the vegetables for 25–30 minutes, stirring halfway through.
  5. Transfer the roasted vegetables to a baking dish and mix in the cannellini beans and vegetable broth.
  6. If using Parmesan cheese, sprinkle it on top and bake for an additional 15 minutes.
  7. Let it cool for a minute and then garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 14gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 400mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 12000IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

This dish adapts well to seasonal vegetables and can be made ahead for meal prep. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 2 months.

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