Roasted White Beans with Carrot and Crispy Sage
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. White beans are packed with fiber and plant based protein, so you get a hearty, satisfying meal without any meat. The crispy sage leaves add this amazing savory crunch that elevates simple roasted vegetables into something special, and the lemon zest at the end brings everything to life with brightness. It's the kind of dish that feels fancy enough for guests but easy enough to make on a Tuesday when you're tired and hungry.
Ella x
Ingredients
- 2 canscanned white beans(drained and rinsed)
- 4 mediumcarrots(cut into 1/2-inch rounds)
- 4 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 12fresh sage leaves
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 1lemon zest(from 1 lemon)
- 237 mlvegetable broth
- 1 teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the drained white beans dry with a clean kitchen towel to remove excess moisture, which helps them crisp up during roasting.
Tip: Drier beans will achieve a crispier exterior when roasted.
- 2
On a large baking sheet, combine the dried white beans, carrot rounds, minced garlic, and sage leaves. Drizzle generously with olive oil and toss everything together until well coated.
Tip: Use your hands to toss for even coating.
- 3
Sprinkle the sea salt, black pepper, smoked paprika, and red pepper flakes evenly over the mixture. Toss again to distribute the seasonings uniformly throughout.
- 4
Spread the mixture in a single layer on the baking sheet, ensuring the beans and carrots aren't overcrowded. Pour the vegetable broth around the pan to add moisture during roasting.
Tip: A crowded pan will steam rather than roast; use two sheets if needed.
- 5
Roast in the preheated oven for 25-30 minutes, stirring halfway through cooking. The beans should turn golden and crispy at the edges, and the carrots should be tender and caramelized.
Tip: Listen for a gentle rattling when you shake the pan to tell if beans are crisping up.
- 6
Remove from the oven and immediately sprinkle with fresh lemon zest while the dish is still hot. Taste and adjust seasonings as needed with additional salt or pepper.
Tip: The lemon zest adds brightness that balances the richness of the roasted beans.
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