Celebrate spring by roasting up the first veggies of the growing season. After mixing with pesto and beans there are many things you can do with this dish- eat as is, top a pizza, mix into pasta, add to soup, use as a sandwich filling.
Makes: 6 servings
Serving Size: 1 cup
Ingredients
- 6 cups spring veggies (such as parsnips, asparagus, radishes, new potatoes)
- 1 (15 ounce) can cannellini beans, drained and rinsed; or ½ cup dry beans that you’ve soaked and cooked
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ cup pesto (see homemade recipe below, this will make more than you need, freeze extra in ice cube trays for later use)
Instructions
- Preheat oven to 450°F.
- Chop vegetables into even sizes for even roasting. Toss with oil and salt.
- Roast for 20 minutes or until veggies are tender. Stir about halfway for even browning.
- Remove from oven and mix in beans and pesto.
- Serve as is for a tasty veggie side dish or use as a delicious topping such as on a white pizza or over pasta.
Pesto recipe
Blend together 2 cups basil (or other green), ¼ cup olive oil, ¼ cup nuts (such as pine nuts or walnuts), ¼ grated parmesan cheese, 1 clove garlic, salt and pepper to taste.
Nutrition (per serving)
Nutrition (per 1 cup serving): Calories 160, Total Fat7 g, Saturated Fat 1g, Carbohydrates 19g, Protein 6g, Fiber 6g, Sodium 270mg
Heather offers these additional tips for greening your diet:
- Choose organic
- Compost
- Eat in-season
- Eat a plant-based diet
- Eat local
- Plant a garden
- Minimize food waste and packaging waste
- Support B-Corps
Find more recipes and healthy eating tips in the Cooking Up Health section of D-H Health and Wellness.
Heather Wolfe, MPH, RDN, LD, CHC, is a registered dietitian and certified health coach with Dartmouth-Hitchcock’s Live Well Work Well Employee Wellness Program.