Crispy roasted white beans and vegetables with a tangy Mediterranean sauce make for the perfect weeknight vegetarian dinner!
This tasty meal is ready in about 45 minutes, with most of that being roasting time.
Emily's Recipe Notes
I love an easy sheet pan dinner and when it combines my favorite flavors (white beans, zucchini, and dill) I'm all in! I wanted to create a flavorful weeknight vegetarian dinner with white beans as the centerpiece. I've been leaning into beans as a way to enjoy an inexpensive but hearty dinner.
The beans get just the right amount of crispy and are brightened up by a wonderful medley of fresh vegetables and seasonings. This recipe is endlessly customizable. Swap out whatever seasonable vegetables you enjoy, tweak the seasonings, substitute the dill for other fresh herbs - it's more of a recipe template than anything else!
Sheet Pan Bean & Vegetables Ingredients
Here's what you'll need to make Mediterranean roasted white beans and veggies.
- Canned White Beans - use Cannellini beans or, if you'd prefer, Great Northern beans.
- Sweet Potato - choose a medium sized, firm sweet potato. I recommend peeling but you don't have to if you'd like to save time.
- Cherry Tomatoes - cherry or grape tomatoes will work. I love the little pop of juicy flavor they add!
- Bell Pepper - you can use red, orange, or yellow bell pepper for this recipe. I'd recommend skipping green pepper as it adds a little too punchy of a flavor for a dish like this.
- Zucchini - zucchini or summer squash add some lovely mellow flavor to the dish.
- Red Onion - red onion roasts perfectly in this dish. You can substitute for yellow onion or two shallots, but I don't recommend using a white onion.
- Olive Oil - use olive oil or grapeseed oil to help all the vegetables and beans roast.
- Seasonings - you'll use a wonderful combination of oregano, smoked paprika, salt, cumin, garlic powder, and black pepper to enhance the beans and veggies.
- Feta Cheese - provides a fantastic pop of salty flavor.
- Fresh Dill - adds freshness and bright flavor to finish the dish.
- Lemon - finishes the dish with a citrusy kick!
How to Make a White Beans & Veggies Meal
- Step 1: Preheat the oven to 425°F. Combine the olive oil, dried oregano, smoked paprika, kosher salt, ground cumin, garlic powder, and black pepper in a bowl.
- Step 2: Add the white beans and sweet potato to the sheet pan. Drizzle with half the olive oil seasoning sauce. Toss well and spread everything into an even layer. Roast for 15 minutes.
- Step 3: Add the bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with the remaining olive oil sauce. Roast for another 15 minutes, until the sweet potatoes are tender, the vegetables are caramelized, and the beans are beginning to crisp.
- Step 4: Zest the lemon over the vegetables, then cut it in half and squeeze the juice over everything. Sprinkle with feta and dill. Serve immediately while it's warm.
Crispy Beans & Vegetables Recipe FAQs
I typically use cannellini beans (also called white kidney beans) in this recipe, but you can use Great Northern beans or even butter beans as well.
Yes, swap out any of the vegetables for other seasonal favorites. Sweet potato can be substituted for butternut squash or any other type of winter squash. The zucchini, tomatoes, and bell pepper can be swapped for broccoli, asparagus, carrots, or parsnips.
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Roasted Mediterranean White Beans & Vegetables
Equipment
- 1 Sheet Pan
Ingredients
- 2 cans (15-ounces each) cannellini beans drained and rinsed (or other white beans)
- 1 medium sweet potato cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch pieces
- 1 zucchini cut into half moons
- 1 small red onion cut into wedges
- 1 cup cherry tomatoes
- ¼ cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 lemon
- ½ cup crumbled feta
- ¼ cup chopped fresh dill
Instructions
- Preheat the oven to 425°F. Combine the olive oil, dried oregano, smoked paprika, kosher salt, ground cumin, garlic powder, and black pepper in a bowl.
- Add the white beans and sweet potato to the sheet pan. Drizzle with half the olive oil seasoning sauce. Toss well and spread everything into an even layer. Roast for 15 minutes.
- Add the bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with the remaining olive oil sauce. Roast for another 15 minutes, until the sweet potatoes are tender, the vegetables are caramelized, and the beans are beginning to crisp.
- Zest the lemon over the vegetables, then cut it in half and squeeze the juice over everything. Sprinkle with feta and dill.
- Serve immediately while it's warm.
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