Roasted White Beans with Parsnip

Instructions

1. 1

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

2. 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. 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. 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. 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. 6

   Transfer to a serving dish and serve warm as a side dish or light main course.