Winter Beans and Roasted Vegetables

January 28, 1997

  • olive oil cooking spray
  • 1 pound winter yellow squash, peeled, seeded and cutinto 11/2 -inch pieces
  • 2 large carrots, sliced
  • 1 small parsnip, sliced
  • 2 medium potatoes, unpeeled, halved and sliced
  • 2 medium onions, cut into wedges
  • 1 15-ounce can Great Northern beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 11/2 teaspoons dried basil leaves
  • 1/2 teaspoon dried thyme leaves
  • 11/2 cups mixed dried fruit, cut into large pieces
  • 3 tablespoons white wine vinegar
  • 11/2 tablespoons olive oil
  • 1/2 cup parsley, minced
  • salt and pepper, to taste

Line large jelly roll pan with aluminum foil; spray with cooking spray. Combine fresh vegetables and beans on pan; spray generously with cooking spray, sprinkle with herbs and toss. Bake uncovered at 425 degrees until vegetables are tender, about 30 minutes, adding dried fruit during the last 5 minutes.

Spoon vegetables into bowl. Mix vinegar and oil; drizzle over vegetables; add parsley and toss. Season with salt and pepper.

Serves 6.

Nutritional information per serving: 412 calories, 85 grams carbohydrates, 14 grams protein, 5 grams fat, 290 milligrams sodium


Tip: This recipe works well with grilled or roasted turkey, chicken, lean beef or pork. Any kind of colored beans can be used.

- Bean Education and Awareness Network

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