Rosemary-Roasted White Beans + Steamed Veggies with Balsamic

Will you all do me a favor? Help me think of a clever title for any post I do that focuses on a “Quick, Simple, Healthy, Delicious Vegan Dinner Recipe,” or “QSHDVDR.”  “QSHDVDR” is kind of a mouthful.  I like acronyms that you can pronounce, but QSHDVDR sounds like…well, “QSHDVDR.” Not very smooth. But it’s nice to have a sort of theme-label for those kind of recipes, ya know? Help me brainstorm!

Anyway, until then, do note that this is a “Quick, Simple, Healthy, Delicious Vegan Dinner Recipe.” Which I know we all want, because, let’s face it, making elaborate dinners at the end of a long day is the last thing even food-loving food bloggers want to do, let alone folks without the extra blogging-incentive.

This recipe requires few ingredients, and minimal skill, and can be prepped, then left to cook while you attend to other things. Oh, and it’s delicious. Pretty ideal in my book.

Rosemary-Roasted White Beans +Steamed Veggies with Balsamic

1-2 cans white beans, rinsed and drained*

1 T olive oil (drizzled, or just a few light sprays)

1 T rosemary (more or less as desired)

sea salt (couple dashes)

1 lb green beans, washed and cut

5-6 carrots, chopped

fresh greens for serving

balsamic vinegar for topping

First, preheat your oven to 400. Rinse and drain 1-2 cans of white beans (depending on your hunger level, whether or not you will be sharing, or whether or not you want leftovers)*. Dry them as much as possible. I usually pat them down with a paper towel to get out the moisture. Spread them evenly on a baking sheet, and lightly spray (or drizzle) with olive oil. Add a shake or two of sea salt, and a few dashes of rosemary.

So simple! And if you don’t have an olive oil mister, I highly recommend them. Helps you get the olive oil flavor without drenching your food in unwanted fat. (Thanks to my BFF for the awesome Christmas gift! :))! Pop the baking sheet in the oven and let heat while you prepare the next step.

Wash your carrots and beans. Chop each appropriately, as bite size as desired. Steam the veggies in a pot with a steamer.

I walked away from both of these things for about 20 minutes. Try to stir your white beans halfway through, but if you forget, it won’t be the end of the world. Check both after 20 minutes. If beans are crisped and veggies are soft, you’re good to go!

Serve over greens, drizzle with balsamic vinegar.

Scrumptious, truly. I love warm things on fresh greens, and I love love LOVE contradictory textures in harmony. The crisp crunch of the white bean, coupled with the soft, fresh flavor of the carrots and green beans, all on the backdrop of healthy, vibrant greens….It’s a perfect summer dinner!

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