Description
A simple, healthy one-pan dish featuring crispy-edged broccoli and creamy cannellini beans roasted with garlic and herbs.
Ingredients
Scale
- 2 large heads broccoli, cut into florets (about 2 pounds)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1/4 cup extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh lemon juice
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- 2. Cut broccoli into uniform 1-2 inch florets.
- 3. Drain and rinse beans, then pat dry with paper towels.
- 4. In a large bowl, combine broccoli and beans. Drizzle with 3 tablespoons olive oil.
- 5. Add garlic, salt, pepper, and red pepper flakes. Toss to coat evenly.
- 6. Spread mixture in single layer on prepared baking sheet.
- 7. Roast 20-25 minutes, stirring once halfway through, until broccoli has golden edges.
- 8. Remove from oven and drizzle with remaining oil and lemon juice.
- 9. Sprinkle with Parmesan and parsley before serving.
Notes
Store leftovers up to 4 days refrigerated. Reheat in 375°F oven to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 12g
- Protein: 15g