Description
This Roasted Broccoli and White Beans recipe is a simple, plant-based dish full of flavor and texture. Perfect for weeknights, meal prep, or a hearty side, it’s crisp, creamy, lemony, and ready in under an hour.
Ingredients
1 large head broccoli, cut into florets
1 can (15 oz) white beans, drained and rinsed
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh lemon juice
¼ teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
1. Preheat oven to 425°F.
2. Cut broccoli into small florets. Peel and slice stems if using.
3. In a large bowl, toss broccoli with 2 tablespoons olive oil, garlic, oregano, paprika, salt, and pepper.
4. Spread broccoli on a baking sheet and roast for 20–25 minutes, flipping halfway.
5. While roasting, drain and rinse the white beans.
6. Heat 1 tablespoon olive oil in a skillet. Add beans and sauté 2–3 minutes. Season lightly.
7. Add roasted broccoli to skillet with beans. Stir gently to combine.
8. Drizzle with lemon juice and sprinkle red pepper flakes if using. Stir and heat through.
9. Garnish with parsley. Serve warm with lemon wedges.
Notes
Use cannellini or great northern beans for the best texture.
Add cherry tomatoes or olives for a Mediterranean twist.
Toss with pasta or quinoa for a full meal.
For a spicier version, increase red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 plate
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg