Roasted Garlic Potatoes and Broccoli with Crispy White Beans
Now that this isn’t just a blog for spiralizer recipes, I can share my simple and creative veggie dishes that I make regularly at home for easy weeknight meals that are packed with flavor and veggies.
One of my tricks for making veggies extra special is to give them a crunchy element, for a “fried” texture without the frying. To do this, I add in starchy beans! It’s such an easy thing to do, takes seconds, and as the beans roast alongside the veggies, they crisp up, and the end result will wow your tastebuds.
I love the classic broccoli and potatoes combo here, especially because they’re easily seasoned with garlic, salt, and pepper for a steakhouse-y like heartiness. And when you reheat these (I like to pop them in the oven or you can always use a microwave) the beans still hold up their crispiness, which is a bonus.
Serve this dish as a side to your favorite protein, like a good salmon or even a piece of fancy steak or baked chicken. And if you’re not a meat eater but do want some more protein, top this with a fried egg – the creamy yolk, the crispy beans, and fluffy broccoli will have you coming back to this recipe over and over again!
Roasted Garlic Potatoes and Broccoli with Crispy White Beans
Ingredients
- 1 15.5 oz can cannellini beans, drained, rinsed and patted dry
- 4 cups broccoli florets
- 2 russet potatoes cubed
- olive oil to drizzle
- 1/2 teaspoon garlic powder
- salt and pepper
- to serve: your favorite protein ie – fried egg, salmon, chicken
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Place the beans, broccoli, and potatoes on the baking sheet. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss very well to combine thoroughly.
- Transfer the baking sheet to the oven and bake for 30 minutes, shaking the pan every 10 minutes. Around 25 minutes, check to make sure the broccoli isn’t burning.
- Serve as a side dish or as a bowl meal, perhaps with a fried egg.
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