Lemony Roasted Broccoli and White Beans
Lemony roasted broccoli and white beans is an easy vegan recipe with charred broccoli, tender white beans, garlic, and bright lemon. It’s ready in about 30 minutes and works as a weeknight side or a simple main.
Servings: 4
Calories: 393kcal
Ingredients
- 1 pound fresh broccoli* cut into small bite-sized florets
- 1-15 ounce can white beans (cannellini, great northern beans, or navy beans) rinsed and drained (1½ cups)
- 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
Notes
*Cut the broccoli into small, bite-sized florets with only short stems attached so they roast in the same amount of time as the beans. If the florets are too large, the broccoli may need longer in the oven, which can cause the beans to become overly dry.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy reheated or straight from the fridge.
Nutrition
Calories: 393kcal | Carbohydrates: 57g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 50mg | Potassium: 1401mg | Fiber: 14g | Sugar: 3g | Vitamin A: 713IU | Vitamin C: 116mg | Calcium: 225mg | Iron: 8mg
