CooksRecipes Logo

| Home | Cooking Dictionary | Cooking Charts | Tips & How-To's | Holiday Recipes | Video Recipes | Recipe Box |

Family Favorite Recipes Family-Favorite Recipes

Redibase

Mr Espresso Coffee

Subscribe Button

Search for recipes throughout the entire site or select one of the recipe collections from the drop-down menu on the search tool below:

Recipe Collections
Meal Course or Part:
Appetizer & Snack Recipes
Bars & Brownie Recipes
Beverage Recipes
Bread Recipes
Breakfast & Brunch Recipes
Cake & Frosting Recipes
Candy & Fudge Recipes
Cookie Recipes
Dessert Recipes
Pie & Pie Crust Recipes
Salad & Salad Dressings
Sandwich Recipes
Sauces & Condiments
Side Dish Recipes
Soups, Stews & Chili
Entrées:
Beef Recipes
Chicken Recipes
Ground Meat & Sausage Recipes
Lamb Recipes
Pork Recipes
Fish & Seafood Recipes
Turkey Recipes
Veal Recipes
Vegetarian Recipes
Wild Game Recipes
Health & Diet:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisine:
Asian Recipes
International Recipes
Italian & Mediterranean Recipes
Mexican & Southwestern Recipes
Specialty Recipes:
BBQ & Grilling Recipes
Family-Favorite Recipes
Holiday Recipes
Pasta Recipes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

Winter Beans and Roasted Vegetables.

A nutritious and robust dish of beans, roasted vegetables and dried fruits.

Winter Beans and Roasted Vegetables

Olive oil cooking spray
1 pound winter yellow squash (hubbard, butternut, acorn), peeled seeded, cut into 1 1/2-inch pieces
2 large carrots, sliced
1 small parsnip, sliced
2 medium Idaho potatoes, unpeeled, halved, sliced
2 medium onions, cut into wedges
1 (15-ounce) can Great Northern beans, rinsed, drained
1 (15-ounce) can pinto beans, rinsed, drained
1 1/2 teaspoons dried basil leaves
1/2 teaspoon dried thyme leaves
1 1/2 cups mixed dried fruit, cut into large pieces
3 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1/2 cup minced parsley
Salt and pepper, to taste
  1. Line large jelly roll pan with aluminum foil; spray with cooking spray. Combine fresh vegetables and beans on pan; spray generously with cooking spray, sprinkle with herbs and toss.
  2. Bake uncovered at 425ºF (220ºC). until vegetables are tender, about 30 minutes, adding dried fruit the last 5 minutes.
  3. Spoon vegetables into bowl. Mix vinegar and oil; drizzle over vegetables, add parsley and toss. Season to taste with salt and pepper.

Makes 6 main dish servings (about 1 1/2 cups each) or 12 side dish servings (about 3/4 cup each).

Nutrient Information Per serving: Calories 412; Fat 5g; % Calories from Fat 10; Carbohydrate 85g; Sodium 290mg; Protein 14g; Cholesterol 0mg

Recipe provided courtesy of The Bean Education & Awareness Network.

Recipe Reviews:

Rate and submit your comments about this recipe below.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle


| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2013 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy |