Roasted White Beans with Parsnip
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 50 minutes and requires almost no fuss. Roasted white beans with parsnip is hearty, satisfying, and packed with fiber and plant based protein from those creamy beans. The parsnips get wonderfully caramelized in the oven while the garlic and thyme create this incredible savory depth. A squeeze of fresh lemon at the end brightens everything up beautifully. Best part? You probably have most of these ingredients on hand already, making this an affordable meal that feels anything but ordinary.
Ella x
Ingredients
- 2 cans (15 oz each)canned white beans(drained and rinsed)
- ½ kgparsnips(cut into 1/2-inch batons)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon zest(from 1 lemon)
- 2 tablespoonslemon juice
- 237 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
In a large bowl, combine the drained white beans and parsnip batons with olive oil, minced garlic, fresh thyme, smoked paprika, salt, and black pepper. Toss everything together until evenly coated.
Tip: Make sure the beans and parsnips are well-separated so they roast evenly rather than steam.
- 3
Spread the mixture in a single layer on the prepared baking sheet, then pour the vegetable broth into the bottom of the pan around the vegetables.
Tip: The broth will create steam initially, helping the parsnips become tender while the edges crisp up.
- 4
Roast for 30-35 minutes, stirring halfway through, until the parsnips are deeply golden and caramelized and the white beans have slightly crisped edges.
Tip: Don't skip the stir—it ensures even browning on all sides.
- 5
Remove from the oven and immediately sprinkle with fresh lemon zest and drizzle with lemon juice. Adjust seasoning with additional salt and pepper if needed.
Tip: The bright lemon cuts through the earthiness and adds a fresh finishing touch.
- 6
Transfer to a serving dish and serve warm as a side dish or light main course.
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