Roasted Garlic Potatoes and Broccoli with Crispy White Beans

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Roasted Garlic Potatoes and Broccoli with Crispy White Beans

What makes this easy side dish special are the white beans, which crisp up, giving this veggie-packed side dish a “fried” crunchy texture without the, well, frying! Serve it as a side with your favorite protein or as a bowl meal, with a fried egg on top.

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.

Roasted Garlic Potatoes and Broccoli with Crispy White Beans

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.

Roasted Garlic Potatoes and Broccoli with Crispy White Beans

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

Prep Time10 mins
Cook Time30 mins
Total Time40 mins


  • 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


  • 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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Lindsay Manzella says:
Love this! I made it tonight and it was easy and delicious. Crispy beans. Who knew?
Meaghan says:
Right?! We're so happy you enjoyed this dish!
Tracey says:
Loved this! Super easy and lasted for a few days/bunch of meals.

Meaghan says:
So good to hear! Thank you for sharing your photo!

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.