Roasted Kidney Beans with Lotus Root

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the drained kidney beans dry with paper towels to help them crisp up during roasting.

   Tip: Drying the beans ensures they become crispy rather than steamed.

2. 2

   Arrange the lotus root slices on a large baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with half the salt and pepper. Roast for 15 minutes until edges begin to soften and brown.

   Tip: Lotus root contains a lot of moisture, so spacing slices apart prevents steaming.

3. 3

   In a bowl, toss the kidney beans with remaining 2 tablespoons of olive oil, minced garlic, red pepper flakes, and remaining salt and pepper.

   Tip: Adding oil to the beans helps them roast evenly and develop a golden exterior.

4. 4

   Remove the baking sheet from the oven and push the lotus root to the sides. Spread the seasoned kidney beans in the center, nestling the rosemary sprigs throughout.

5. 5

   Return to the oven and roast for another 18-20 minutes, stirring halfway through, until the beans are deeply browned and the lotus root is tender and caramelized.

   Tip: Stir halfway through to ensure even browning and prevent burning.

6. 6

   While the vegetables roast, whisk together the balsamic vinegar and honey in a small bowl until combined.

7. 7

   Remove the baking sheet from the oven and discard the rosemary sprigs. Drizzle the balsamic-honey mixture over the roasted beans and lotus root, tossing gently to coat.

   Tip: The residual heat will help the glaze caramelize slightly.

8. 8

   Transfer to a serving dish and finish with fresh lemon zest and chopped thyme. Serve warm or at room temperature.

   Tip: This dish tastes even better the next day as flavors meld together.