Roasted Mediterranean White Beans & Vegetables
Crispy roasted white beans, sweet potato, zucchini, cherry tomatoes, red onion, and bell pepper are roasted on a sheet pan with Mediterranean herbs and seasonings and topped with feta, lemon, and dill for a fabulous weeknight dinner.
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Servings: 4 servings
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.
Notes
Storage - Leftovers can be saved for up to 4 days in the refrigerator.
Nutrition
Serving: 1g | Calories: 424kcal | Carbohydrates: 57g | Protein: 18g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 1312mg | Potassium: 603mg | Fiber: 15g | Sugar: 8g | Vitamin A: 9799IU | Vitamin C: 76mg | Calcium: 288mg | Iron: 7mg