Roasted White Beans with Broccoli
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and relies on pantry staples I always have on hand. White beans are packed with protein and fiber, making them incredibly filling and satisfying, so you'll feel good about what you're eating. The combination of roasted broccoli, garlic, and fresh lemon creates something that tastes far more restaurant quality than the minimal effort required. It's budget friendly, wholesome, and honestly a bit of a lifesaver when I'm tired but don't want to order takeout.
Ella x
Ingredients
- 2 cans (15 oz each)canned white beans(drained and patted dry)
- 946 mlfresh broccoli florets(cut into bite-sized pieces)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 1 teaspoondried oregano
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 sprigsfresh thyme
- 1 teaspoonlemon zest
Detail level
Instructions
- 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
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
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
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
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
Transfer the roasted beans and broccoli to a large serving bowl and remove thyme sprigs from dressing.
- 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
Taste and adjust seasonings as needed, then serve warm or at room temperature.
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