Roasted White Beans with Broccoli

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.

   Tip: Patting the beans dry ensures they crisp up nicely rather than steam.

2. 2

   Spread the drained white beans on one baking sheet in a single layer and drizzle with 1 tablespoon of olive oil, 1/4 teaspoon salt, and a pinch of pepper. Toss gently to coat.

3. 3

   On the second sheet, toss broccoli florets with 1.5 tablespoons olive oil, 1/4 teaspoon salt, and black pepper until evenly coated.

   Tip: Leave space between florets so they roast rather than steam.

4. 4

   Place both baking sheets in the oven on different racks. Roast for 15 minutes, then stir each sheet and continue roasting for another 12-15 minutes until beans are golden and crispy and broccoli edges are charred.

5. 5

   While vegetables roast, whisk together the remaining 0.5 tablespoon olive oil, minced garlic, lemon juice, oregano, red pepper flakes, lemon zest, and thyme sprigs in a small bowl.

   Tip: Making the dressing ahead allows flavors to meld while everything roasts.

6. 6

   Transfer the roasted beans and broccoli to a large serving bowl and remove thyme sprigs from dressing.

7. 7

   Pour the lemon-garlic dressing over the roasted vegetables and toss well to combine, ensuring everything is evenly coated.

   Tip: The warm vegetables will absorb the dressing flavors beautifully.

8. 8

   Taste and adjust seasonings as needed, then serve warm or at room temperature.