Roasted Veggies and White Beans with Champagne Dijon Dressing


This has quickly become a favorite lunch and dinner recipe, as I've enjoyed it four times now. While fresh is best, frozen vegetables work just as well in this dish and are less expensive and more convenient. Make several pans at a time for quick snacks or simple meals throughout the week. And mix up the beans and vegetables as desired. Kidney beans or chickpeas, asparagus, fennel, parsnips, brussels sprouts or sweet potatoes are other options. Olives, pumpkin seeks or pomegranate seeds make good toppings for a dish that is even more special. And for a hearty salad, place this bean and vegetable mixture on spinach or butter lettuce with additional dressing.

Roasted Veggies and White Beans with Champagne Dijon Dressing

For the Vegetables:

In a single layer, fill a 9x13" pan with vegetables of your choice (I use frozen cut up broccoli, cauliflower and butternut squash)
1 sweet onion, sliced
Olive oil, drizzled over vegetables (about 1 tblsp.)
Salt, to taste (about 1/2 tsp.)
1- 15 oz. can cannellini beans, drained and rinsed

Spray a 9x13" pan with non-stick spray. Add in vegetables and drizzle with olive oil. Add salt to taste. Roast in a 400-degree oven for 35-45 minutes or until vegetables are nicely browned. Then stir in drained cannellini beans.

While the vegetables are cooking, make the dressing.


1 Tblsp. Dijon mustard
3-4 Tblsp. champagne vinegar, to taste
1/4 c. olive oil
Salt to taste

Whisk to combine. Add your desired amount to vegetables and beans and serve. Store for up to 5 days.
Note: I store the vegetable bean mixture and the dressing separately in the refrigerator and spoon on the dressing before eating.