Roasted Veggies & Cannellini Beans
Print Recipe
This hearty, delicious meal can be re-purposed into several other meals too.
Course Breakfast, Main Course, Soup
Cuisine Gluten-Free, Healthy
- 1 butternut squash, peeled and 1” cubed
- 1 large sweet potato/yam, peeled and 1” cubed
- 2 large carrots, 1/2” slices
- 2 medium purple onions sliced into wedges
- 1 bulb of garlic separate and peel whole cloves
- 1 chayote (or other squash) 1” cubed
- 3 stocks organic celery 1/2” slices
- 1 can artichoke hearts sliced
- 1 jar Cannellini beans rinsed and drained
- 3 TBSP organic olive oil
- Sea salt and black pepper to taste
Preheat oven to 375F.
Cut up all veggies and toss with olive oil, salt, and pepper in a large bowl.
Put seasonned veggies in a large casserole dish or lasagna pan
Bake for about an hour, stirring occasionally, onions and garlic should start to caramelize.
Remove from oven and toss in Cannellini beans to warm them.