Winter Beans & Roasted Vegetables

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Winter Beans & Roasted Vegetables

Source: Bean Education & Awareness Network

 

Shake the winter blues by serving winter beans and roasted vegetables, a

delicious, colorful, cold-weather dish. Any kind of colored beans can be

used.

 

Olive oil cooking spray

1 pound winter yellow squash (Hubbard, butternut and acorn), peeled, seeded,

cut into 1H-inch pieces

2 large carrots, sliced

1 small parsnip, sliced

2 medium potatoes, unpeeled, halved and sliced

2 medium onions, cut into wedges

15-ounce can Great Northern beans, drained and rinsed

15-ounce can pinto beans, drained and rinsed

1 1/2 teaspoons dried basil leaves

1/2 teaspoon dried thyme leaves

1 1/2 cups mixed dried fruit, cut into large pieces

3 tablespoons white-wine vinegar

1 1/2 tablespoons olive oil

1/2 cup minced parsley

Salt

Pepper

 

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 in a preheated

425-degree F oven until vegetables are tender, about 30 minutes, adding

dried fruit at the last 5 minutes.

 

Spoon vegetable mixture into bowl. Mix vinegar and oil; drizzle over

vegetables, add parsley and toss. Season to taste with salt and pepper.

Serve with grilled or roasted turkey, chicken, lean beef or pork. Any kind

of colored beans can be used. Makes six main dish servings.