Herb-Roasted Root Vegetable and Cannellini Bean Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender carrots, parsnips, and sweet potatoes roasted with garlic-infused cannellini beans in a savory herb broth. This mediterranean-inspired vegetarian ready in about 65 minutes pairs olive oil, dried rosemary, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, peeled and cut into 1-inch pieces sweet potato
• 1 medium, cut into 1-inch wedges red onion
• 1 (15-ounce) can, drained and rinsed cannellini beans
• 3 tbsp olive oil
• 2 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine carrots, parsnips, sweet potato, and red onion with 2 tbsp olive oil, rosemary, thyme, salt, and black pepper. Toss until evenly coated.
2. Step 2: Spread vegetables in a single layer on a baking sheet. Roast for 20 minutes, then flip vegetables and add cannellini beans and 1 tbsp olive oil. Stir to combine, then return to oven and roast for 15-20 minutes until vegetables are tender and edges are golden.
3. Step 3: Pour vegetable broth over mixture, stir gently, and return to oven for 5 minutes to meld flavors. Check for seasoning and adjust salt and pepper if needed.