Golden Rosemary Roasted Bean Harvest

Ingredients

• 30 oz great northern beans
• 2 cup butternut squash
• 1.5 cup broccoli florets
• 0.5 red onion
• 1 cup cherry tomatoes
• 1 medium zucchini
• 1 large carrot
• 3 cloves garlic
• 1 tbsp fresh rosemary
• 1 tsp dried thyme
• 0.5 tsp cumin
• 4 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp parsley
• 1 tsp lemon zest
• 2 cup spinach
• 2 tbsp pine nuts
• 1 tbsp lemon juice

Instructions

1. 1Preheat oven to 400°F (200°C). On a large baking sheet, toss diced butternut squash, broccoli florets, sliced red onion, diced zucchini, sliced carrot, minced garlic, chopped fresh rosemary, dried thyme, cumin, 3 tablespoons extra virgin olive oil, kosher salt, and black pepper.
2. 2Roast for 15 minutes, then add halved cherry tomatoes to the baking sheet and continue roasting for another 10-15 minutes, or until vegetables are tender and slightly caramelized.
3. 3Gently warm the rinsed and drained great northern beans in a small saucepan or microwave until heated through.
4. 4Divide the warmed great northern beans and roasted vegetables into serving bowls. Stir in the fresh spinach, allowing it to wilt from the heat of the other ingredients.
5. 5Drizzle each bowl with the remaining 1 tablespoon extra virgin olive oil and lemon juice. Garnish with lemon zest, chopped fresh parsley, and toasted pine nuts before serving.