by ADMIN on AUGUST 12, 2011
Getting tired of your typical salad? Roasted beans and veggies spice it up to make a tired salad new! Roasting beans creates a wonderful texture and flavor, they pop open and become slightly crunchy – providing a great protein-packed topping to your salad.
You can roast any time of large beans: Chickpeas, red kidney beans, pink beans, cannellini beans, great white beans, pinto beans, or cranberry beans. Simply spray with olive oil, toss, and sprinkle with any spice combination you love to create the perfect, crunchy bean topping.
Here are some great spices to use on your roasted beans and veggies: Curry, cumin, chili powder, garlic powder, onion powder, or even seasoning mixes such as Sazon or Adobo. Experiment!
Along with the beans, feel free to roast hearty veggies at the same time! Broccoli, cauliflower, sweet potatoes, and carrots work great. Cut into small pieces and season with olive oil and spices the same as the beans and you’ve got yourself a great side dish or topping to salad.
Roasted Beans and Broccoli
Prep time: 8 mins Cook time: 20 mins Total time: 28 mins Serves: 3
A fun, new and easy way to prepare beans and veggies.
1 can (15 oz) any type of large beans (garbanzo, red beans, pink beans, cranberry beans, cannellini beans, great white beans, etc); rinsed and drained.
1 large head of broccoli or cauliflower, cut into small florets.
1 Tbsp olive oil
1 tsp garlic powder
½ tsp cumin
½ tsp pepper
Preheat oven to 350F. Prepare a baking sheet by covering with aluminum foil (for easy clean up!).
Spread beans and veggie on the prepared baking sheet. Drizzle with olive oil and toss to coat. Ensure that veggies and beans are in one layer on the sheet.
Sprinkle with seasonings.
Bake for 25 minutes. Enjoy by topping on a salad or as a delicious side dish!