Roasted Winter Vegetables with Cannellini Beans
Serves 4

We were blasted with snow here in the beautiful Pacific Northwest last week, so what better time to make a recipe featuring hearty winter vegetables? As with most roasted veg recipes, this dish is easy to prepare and uses simple flavors. It is also very filling. I unintentionally went a little overboard making the quinoa accompaniment. This dish is a meal on its own.

INGREDIENTS

1 large leek, sliced

5 garlic cloves, peeled

1/2 small rutabaga, peeled and chopped

2 parsnips, peeled and chopped

2 carrots, peeled and chopped

1 sweet potato, peeled and chopped

8 Brussels sprouts, trimmed and halved

3 tablespoons olive oil, plus more for drizzling

1 tablespoon plus 1 teaspoon balsamic vinegar

coarse salt and pepper

1 1/2 cups cooked and drained cannellini beans

INSTRUCTIONS

Step One: Heat oven to 425 degrees. On a rimmed baking sheet, toss leek, garlic, rutabaga, parsnips, carrots, sweet potato, and Brussels sprouts with olive oil and 1 tablespoon balsamic vinegar. Season with salt and pepper.

Step Two: Roast, tossing once, until golden brown and tender, 25 to 30 minutes. Remove from oven and stir in beans.

Step Three: Roast until beans are crisped, about 5 minutes more. Toss vegetables with 1 teaspoon vinegar and drizzle with oil.

Source: Whole Living, January/February 2012. View the recipe on WholeLiving.com.

Orange-Infused Quinoa
Serves 4

I invented this little ditty specifically to accompany the Roasted Winter Vegetables because I always love Balsamic vinegar and orange together. As is, this is a great side dish, but it could easily be converted into a hearty salad that would be suitable to eat on its own. Cucumber and garbanzo beans would be great additions to help it move in that direction.

INGREDIENTS

1 cup fresh squeezed orange juice (juice of 3 oranges)

1 cup low-sodium vegetable broth

1 cup quinoa (rinsed if necessary)

1/2 tablespoon olive oil + more for drizzling

1/3 cup finely chopped red onion

1/4 cup chopped flat-leaf parsley

zest of 1 orange

kosher salt and fresh ground black pepper

INSTRUCTIONS

Step One: Bring juice and broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover and simmer until quinoa is cooked, 12-14 minutes.

Step Two: While quinoa is cooking, heat 1/2 tablespoon olive oil in a small pan over medium heat. Add onion and sauté until softened and lightly browned, about 4-5 minutes. Remove from heat and set aside.

Step Three: Transfer cooked quinoa to a large bowl, fluff with a fork and allow to cool. Add onion, parsley, and zest to quinoa. Mix and season with salt and pepper to taste. Drizzle with olive oil prior to serving.

Source: A Robot Heart Recipes Original.