Roasted Winter Vegetables with Cannellini Beans – New Mexico Farmers' Marketing Association
Roasted vegetables are great anytime, and they are terrific re-heated in the toaster oven as finger food snacks.
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Ingredients
- 1 large leek, sliced
- 5 garlic cloves, peeled
- ½ small rutabaga, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 carrots, peeled and chopped
- 1 sweet potato, peeled and chopped
- 8 brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, plus more for drizzling
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- Coarse salt
- pepper
- 1½ cups cooked and drained cannellini beans
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