There are few things better than warm wholesome roasted veggies. This meal of burnt root vegetables with brothy beans takes the concept up a notch. We came across meal roasts by accident after overstuffing a pan of roasted veggies in what was essentially an effort to clean out a few random ingredients from the fridge. Now, this version of a roast is a weeknight staple. Fresh mozzarella and olives lend their moisture to thyme and navy beans creating a shallow broth of sorts. You can leave out the cheese to make this meal vegan, just add an extra bit of olive oil at serving to keep the beans from getting dry.
Burnt Root Vegetables With Brothy Beans
8 or so stalks of broccolini, trimmed
12 or so medium carrots peeled, trimmed, and quartered
2 small fennel bulbs trimmed and quartered
4 oz fresh mozzarella cheese torn into chunks
1/2 cup kalamata olives, pitted
Handful of fresh thyme
2 cups cooked navy beans ( one 15 oz can drained and rinsed will do)
Salt and black pepper to taste
Preheat the oven to 450f. Add all the prepared vegetables and beans to a 9×13 baking dish drizzle with olive oil. Salt and pepper to taste. Toss to coat. place the mozzarella, olives, and thyme around the vegetables, tucking them in here and there. Bake for 20-25 minutes until the tops of the veggies are crisp and browned. Serve immediately with lemon wedges for a good acidic zing and crusty bread to scoop up the extra broth.
Baby potatoes, broccoli, carrots, and smoked paprika. Leave out the olives.
Baby beets, carrots, savoy cabbage, and fennel seeds. Leave out the olives and mozzarella.
Raddish, celery root, carrots, add plenty of fresh parsley and very thinly deli-sliced pepperoni.