Ready in about 30 minutes, lemony roasted broccoli and white beans with garlic is a satisfying vegan side dish that also works as a simple main. The broccoli gets pleasantly charred, while the beans take on a slightly crisp, creamy texture and soak up all that Mediterranean-inspired flavor.
It's similar to my sauteed spinach and white beans recipe, but swaps the greens for broccoli and roasts everything in the oven instead of cooking it on the stove. My favorite way to serve it is alongside creamy olive oil mashed potatoes, but it's also great with toasted baguette or piled on top of a green salad.
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This recipe is one of my favorites. I could eat it every day for lunch because I feel so good eating it. It's easy to get it ready for the oven with ingredients I usually have on hand.
- Susan
Ingredients
- Fresh lemon: We'll use both the zest and the juice.
- Canned white beans: Look for great northern beans, cannellini beans (white kidney beans), or navy beans.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make roasted broccoli and white beans
- In a large bowl, toss the broccoli florets, rinsed and drained beans, and minced garlic with the olive oil. Season with salt and pepper.
- Spread the mixture in an even layer on a parchment-lined sheet pan.
- Roast until the broccoli reaches your desired level of browning, tossing halfway through.
- Transfer to a serving dish. Toss with lemon juice and garnish with lemon zest. Taste and adjust the seasoning as needed, then serve.
I usually use all of the lemon juice, but you can add it a little at a time and taste as you go. And if you're looking for another quick dish with a similar flavor vibe, try my lemony hummus pasta with roasted broccoli next.
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Love and Veggies,
Amy
📋 Recipe
Lemony Roasted Broccoli and White Beans
Ingredients
- 1 pound fresh broccoli*, cut into small bite-sized florets
- 1 15-ounce can white beans, (cannellini, great northern beans, or navy beans) (1½ cups), rinsed and drained
- 3 cloves garlic, minced
- 3 Tablespoons extra virgin olive oil
- salt and pepper, to taste
- 1 lemon, zest and juice (or to taste)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, use your hands to gently toss the broccoli, beans, and garlic with the olive oil until coated. Season with salt and pepper.1 pound fresh broccoli*, 1 15-ounce can white beans, 3 cloves garlic, 3 Tablespoons extra virgin olive oil, salt and pepper
- Spread the mixture in an even layer on a parchment-lined sheet pan.
- Roast for 20 to 25 minutes, or until the broccoli is tender and browned in spots, tossing halfway through. For best results, cut the broccoli into small florets so they cook through before the beans become too dry.
- Transfer to a serving dish. Toss with lemon juice and garnish with lemon zest. Taste and adjust the seasonings as needed, then serve.1 lemon
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Notes
Nutrition
Nutritional information is an estimation.
Susan says
This recipe is one of my favorites. I could eat it every day for lunch because I feel so good eating it. It’s easy to get it ready for the oven with ingredients I usually have on hand.
Amy Katz says
I'm so happy to hear you've been enjoying it, Susan!