Once upon a time, I devoured 3 plates of roasted veggies. My friend’s dad lives close to campus, so he had a group of us over for an amazing dinner of teriyaki chicken, roasted vegetables, fingerling potatoes, brownies, and banana pudding…but those veggies stole the show. I had no idea what was in them, but they were insane.Of course, I had to get the recipe, and I was shocked to see that rutabaga, parsnips, and Brussels sprouts were in the mix! I don’t even like those vegetables (or so I thought). But after devouring them at dinner and then eating the leftovers he’d sent home with us for 3 days straight and loving them more each time, I knew I had to make them myself.
So, when I went home last weekend for my dad’s birthday, roasted winter vegetables with cannellini beans were on the menu. The verdict?
1. My mom ate 3 bowls in a row.
2. My “I eat veggies because your mom makes me” dad declared that he could fill a giant mixing bowl and eat them while he watched his basketball game because they were as addictive as popcorn. He already requested that I make them again!
3. My sister ate the leftovers at 8 a.m. for breakfast the next day.
I was planning on bringing a big container of leftovers back to school with me, but it didn’t quite work out that way. I’d say they were a hit!
Here are the veggies that you’ll need: sweet potatoes, carrots, parsnips, Brussels sprouts, and a rutabaga. They don’t look like a lot, but these guys will make two giant pans of roasted veggies.
You’ll peel and chop up the veggies, drizzle them with a bit of olive oil and balsamic vinegar, add some spices, and then roast them. Toward the end of the roasting time, you’ll mix in cannellini beans, which add a unique touch and make the veggies filling enough to be a vegan or vegetarian entree.In the oven, the magic happens. The veggies get crispy and caramelized, and those wonderful garlic and olive oil flavors really start to shine.
Trust me on this one– you’ve gotta make them!