Roasted White Beans with Lotus Root

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the drained white beans dry with paper towels to remove excess moisture, which helps them crisp up during roasting.

   Tip: Dry beans roast much better than wet beans, so don't skip this step.

2. 2

   Spread the white beans on a large baking sheet. Drizzle with 1.5 tablespoons of olive oil, then season with half the salt, half the pepper, and the thyme. Toss to coat evenly.

   Tip: Use a separate corner of the baking sheet for beans so they roast undisturbed.

3. 3

   Arrange the lotus root slices on another section of the same baking sheet. Brush with the remaining 1.5 tablespoons of olive oil and sprinkle with the minced garlic, remaining salt, and remaining pepper.

   Tip: Don't overlap the lotus root slices too much; give them space to roast and become tender.

4. 4

   Place the baking sheet in the preheated oven and roast for 30-35 minutes, stirring both the beans and lotus root halfway through cooking, until the beans are golden and crispy and the lotus root is tender with lightly browned edges.

   Tip: The lotus root should be fork-tender when done; if still firm, continue roasting for another 5 minutes.

5. 5

   Remove from the oven and immediately drizzle the sesame oil over both the beans and lotus root while they're still hot.

   Tip: Sesame oil is aromatic and best added at the end to preserve its fragrance.

6. 6

   Squeeze fresh lemon juice over the roasted mixture and sprinkle with red pepper flakes for warmth and brightness.

   Tip: Taste and adjust seasonings before serving if needed.

7. 7

   Transfer to a serving bowl and garnish generously with fresh chopped parsley. Serve warm or at room temperature.

   Tip: This dish is delicious fresh from the oven but also keeps well for 2-3 days in the refrigerator.