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–+ servings

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
Servings 8

Ingredients

  • 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

Instructions

  • 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.