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You are here: Home / Healthy Recipes / Roasted Winter Vegetables with Cannellini Beans

February 9, 2015 43 Comments

Roasted Winter Vegetables with Cannellini Beans

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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.Roasted Winter Vegetables with Cannellini Beans- roasting these vegetables makes them over-the-top delicious! The veggie-hating guys in my house couldn't stop eating them!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.
Roasted Winter Vegetables with Cannellini Beans- roasting these vegetables makes them over-the-top delicious! The veggie-hating guys in my house couldn't stop eating them!

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.

Roasted Winter Vegetables with Cannellini Beans- roasting these vegetables makes them over-the-top delicious! The veggie-hating guys in my house couldn't stop eating them!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.Roasted Winter Vegetables with Cannellini Beans- roasting these vegetables makes them over-the-top delicious! The veggie-hating guys in my house couldn't stop eating them!In the oven, the magic happens. The veggies get crispy and caramelized, and those wonderful garlic and olive oil flavors really start to shine.
Roasted Winter Vegetables with Cannellini Beans- roasting these vegetables makes them over-the-top delicious! The veggie-hating guys in my house couldn't stop eating them!

Trust me on this one– you’ve gotta make them!

Roasted Winter Vegetables with Cannellini Beans- roasting these vegetables makes them over-the-top delicious! The veggie-hating guys in my house couldn't stop eating them!
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Roasted Winter Vegetables with Cannellini Beans

Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 8 servings
Author: Liv

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 3-4 large carrots, peeled and chopped into coins
  • 1 small rutabaga, peeled and cubed
  • 2 parsnips, peeled and chopped into coins
  • 8 Brussels sprouts, trimmed and quartered
  • 4 garlic cloves, peeled and quartered
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon each salt and pepper
  • ½ teaspoon garlic powder
  • 1 1/2 cups 15 ounce can cannellini beans, drained

Instructions

  • Heat oven to 425 degrees.
  • In a large mixing bowl, toss sweet potato, carrots, rutabaga, parsnips, Brussels sprouts, and garlic with olive oil and balsamic vinegar. Season with garlic powder and salt and pepper, to taste.
  • Divide the vegetables onto two large rimmed baking sheets in a single layer. Place one sheet on the top oven rack and the other sheet on the bottom rack. Roast for 25 minutes, moving the top tray to the bottom and the bottom to the top halfway through.
  • Remove from oven and stir in beans. Roast until beans are slightly crisped and veggies are golden, softened, and crispy, about 5 minutes more. Turn on the broiler for another 2-3 minutes to crisp up the veggies, watching closely so they don't burn.
  • Serve immediately. Store leftovers in the fridge for up to 3 to 4 days, if they'll last that long!

 

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Comments

  1. Stacie @ SimplySouthernStacie says

    February 9, 2015 at 9:36 am

    Wow – that’s a lot of healthy veggies!

    Reply
  2. Christine@ Apple of My Eye says

    February 9, 2015 at 10:10 am

    Ahhhh sometimes there is literally nothing better than a huge pan of roasted veggies! I do something similar with just brussels sprouts (I drizzle them with balsamic after roasting and Kyle eats them like chips haha!), but I’ve never really branched out and tried other veggies! Definitely will have to do this 🙂

    Reply
    • Liv says

      February 9, 2015 at 5:51 pm

      I feel like brussels sprouts get such a bad rap and I’ve never tried them by themselves, but I loved them at least in this recipe! I’ll have to try your method of roasting them next time. The balsamic really does add something special to roasted veggies!

      Reply
  3. Dannii @ Hungry Healthy Happy says

    February 9, 2015 at 10:29 am

    How comforting does this look. Looks like the perfect way to get more veggies in to your diet!

    Reply
  4. Elsie @ Sharing Healthiness says

    February 9, 2015 at 10:49 am

    I love roasted veggies!! It all started with broccoli for me and now I can’t stop 😉 Thank you for the recipe! I assume that the serving for this is 3 bowls, right? 🙂

    Reply
    • Liv says

      February 9, 2015 at 5:53 pm

      It all started for me with cauliflower 🙂 Roasting seriously does something magical to veggies! And haha, yes! 3 GIANT mixing bowls full– yum!

      Reply
  5. megabrooke says

    February 9, 2015 at 2:21 pm

    Mmm, I LOVE roasted veggies! That sounds delicious!

    Reply
  6. Cailee says

    February 9, 2015 at 11:24 am

    Oh my word!! Liv!! This recipe looks amazing! I just pinned it and seriously need to make it soon!! What a perfectly balanced vegan meal!! 🙂 YUMMY and healthy! Double win!

    Reply
    • Liv says

      February 9, 2015 at 5:53 pm

      Ahh you’ll have to let me know if you try it! It’s one of my new favorite recipes, for sure. Thanks for pinning, Cailee!

      Reply
  7. Lacey @ Runs and Roses says

    February 9, 2015 at 12:11 pm

    Great photos! I love your assortment of veggies, theres nothing better than having a ton of roasted veggies ready to eat for the week!

    Reply
    • Liv says

      February 9, 2015 at 5:54 pm

      Thanks, Lacey! I’ve been working on that photography 😉

      Reply
  8. Nicole @ Squash on Squash says

    February 9, 2015 at 12:24 pm

    Roasted vegetables are the best!! (Especially winter vegetables… like squash – okay maybe I’m biased on that one). The beans are a great addition to make it more filling, too!

    Reply
    • Liv says

      February 9, 2015 at 5:59 pm

      Based on your blog name, I guess it’s okay for you to be a little biased toward squash 😉

      Reply
  9. Faith VanderMolen says

    February 9, 2015 at 1:03 pm

    These are all my favorite veggies roasted! And I’ve been meaning to try out rutabaga. I’m going to make this either this week or next! Looks amazing:)

    Reply
    • Liv says

      February 9, 2015 at 6:03 pm

      You’ll have to let me know when you try it, Faith! For some reason, rutabaga had just never appealed to me before, but I was surprised by how much I liked it mixed in with all the other veggies 🙂

      Reply
      • Faith VanderMolen says

        February 11, 2015 at 12:35 pm

        Just made this!! It smelled amazing even before I put it in the oven…and it turned out amazing! I love the added protein from the beans:)

        Reply
        • Liv says

          February 11, 2015 at 2:37 pm

          Woohooo I’m so excited that you made it, Faith! And I’m so glad that you like it. I agree, and besides the added protein, the beans help make it super filling, too! 🙂

          Reply
  10. Lauren @ ihadabiglunch says

    February 9, 2015 at 4:35 pm

    Just took a picture of this recipe with my phone! I just can’t get into Pinterest as much as I try to haha. I love roasted vegetables, and I have a can of cannellini beans that have no purpose in my life right now haha so this is great. Although I’ve never bought or cooked with rutabaga OR parsnips…that’ll be interesting! My roommates hate when I roast vegetables because it makes the apartment smell but whatever!! It’s a noble sacrifice for great food 🙂

    Reply
    • Liv says

      February 9, 2015 at 6:07 pm

      Ooh, that extra can of cannellini beans must be fate 😉 Definitely try it and let me know how it goes! I’d never cooked with rutabaga or parsnips either, but they didn’t have too strong of a taste, so they were awesome mixed in with the other veggies. My roommate would probably be able to sympathize with your roommates 🙂

      Reply
  11. Molly says

    February 9, 2015 at 8:02 pm

    Holy yum. These look amazing, especially because roasted veggies are my favorite!

    Reply
  12. Kristina @ Blog About Running says

    February 9, 2015 at 5:22 pm

    Mmmm that sounds good!!!

    I’ve been making a mix of baked sweet potato and butternut squash and find that combo so addictive! I’m like your dad and eat it like popcorn!!! haha

    Reply
    • Liv says

      February 9, 2015 at 6:08 pm

      Haha my dad would love hearing that! Butternut squash is still on my list to try…as long as it’s not too squash-y tasting 🙂

      Reply
  13. Courtney @ Running For Cupcakes says

    February 9, 2015 at 8:38 pm

    This sounds SO delicious. My stomach literally started growling when I read this!

    Reply
  14. Ellie says

    February 9, 2015 at 10:13 pm

    I love this! I have been looking for a recipe to make for my Valentine’s Day party and this might take the cake!

    Reply
    • Liv says

      February 10, 2015 at 3:49 pm

      Awesome! You’ll have to let me know how it goes if you end up making it! 🙂

      Reply
  15. Kristin @ My Year in the Making says

    February 9, 2015 at 11:10 pm

    I’m so excited you posted this because I got Rutabaga’s in my box of veggies this week and really didn’t know what I was going to do with them. Totally gonna make this! 🙂

    Reply
    • Liv says

      February 10, 2015 at 3:51 pm

      YES, so glad the recipe was in perfect time for you to use up your rutabaga! You’ll have to let me know how it goes 🙂

      Reply
  16. Emily @ My Healthyish Life says

    February 9, 2015 at 8:50 pm

    YUM! I love making roasted vegetable…except for the chopping part. Next time, hide those leftovers! I’ve been know to do that for my favorites 😉

    Reply
  17. Alison @ Daily Moves and Grooves says

    February 10, 2015 at 10:57 pm

    WHOA the testimonies make these sound so legit, and they look absolutely delicious too! I am craving them so badly at 11 pm right now.

    Reply
    • Liv says

      February 11, 2015 at 8:47 pm

      Haha! I crave my favorite roasted veggies (these & cauliflower) at any time of the day– no shame here!

      Reply
  18. Liz @ I Heart Vegetables says

    February 11, 2015 at 7:56 am

    YUM! So many veggies! That sounds so delicious 🙂

    Reply
  19. Liz @ A Latte Running says

    February 14, 2015 at 4:21 pm

    These pictures look amazing – and so do the veggies 🙂

    Reply
    • Liv says

      February 14, 2015 at 5:59 pm

      AHH thanks Liz! I loved how the rainbow of veggies made the pictures look pretty 🙂

      Reply
  20. Danielle says

    February 15, 2015 at 11:45 am

    Ohh this sounds delicious! And I bet it’s easy to sneak in extra veggies I might not be sure if I like.

    Reply
    • Liv says

      February 15, 2015 at 4:41 pm

      Definitely! I couldn’t even distinguish the different veggies in each bite and it’d be hard to mess up this recipe. I mayyy try adding something scary like eggplant next time…or I may just stick with this magical combo because it’s so good!

      Reply
  21. Arman @ thebigmansworld says

    February 18, 2015 at 3:44 am

    mm looks great!

    Reply
  22. Kallie Schaefer says

    February 19, 2015 at 10:27 am

    Love this and can’t wait to try it!

    Reply
    • Liv says

      February 19, 2015 at 9:05 pm

      You’ll have to let me know if you end up making the veggies! They’re my new love <3

      Reply
  23. Rach says

    March 9, 2015 at 8:58 am

    Does it taste as good without the garlic? I am allergic. I could sub onion. Thanks!

    Reply
    • Liv says

      March 9, 2015 at 9:01 am

      You could definitely leave out the garlic! There’s a lot of flavor from the salt, pepper, and balsamic vinegar already, so I think it’d still be a hit, Rach 🙂 Subbing onion powder or diced onion would be another option.

      Reply
      • Rach says

        March 9, 2015 at 9:51 am

        Thanks! I think my kids will love it!

        Reply
  24. Pearl says

    April 6, 2015 at 10:33 pm

    I ran across your blog on a suggestion from another blog I follow and I instantly fell in love with your recipes and stories about college life. The blog is well-written, organized, and aesthetically pleasing. I was in the Chapel Hill area eons ago on a clinical and loved it…anywho, I tried this recipe today after taking note of it when you first posted it. Having never tried 80% of the veggies in the recipe, I was nervous. But, I wanted a change. I was pleasantly surprised. This recipe is truly delish!! I did add minced garlic instead of cloves to have the taste of garlic throughout. I can’t wait to try another one of your recipes. Thanks.

    Reply
    • Liv says

      April 6, 2015 at 11:00 pm

      Pearl, your comment just made my day! I’m so glad you enjoyed these veggies, and thanks so much for checking back in to let me know how they turned out for you. I absolutely love the town of Chapel Hill and I think it’s so fun that you spent some time here, too!

      Reply

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Hi, I’m Liv! I originally started blogging to share easy meals I made in my college dorm kitchen. Years later, as an attorney now, my goal is still to share delicious, approachable recipes with simple ingredients. You can most often find me running, eating ice cream, and making a mess in my kitchen. More...

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