Ingredients
1 head broccoli
1 15-ounce can cannellini beans, drained and rinsed
1/4 cup extra virgin olive oil
1 red onion, sliced
2 cloves garlic, minced
1 lemon, juiced and zested
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon white vinegar
Instructions
Preheat oven to 425°F (220°C).
Cut broccoli into florets and toss with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
In a skillet, sauté red onion in 1 tablespoon olive oil until softened. Add garlic and cook for 1-2 minutes.
In a large bowl, combine cooked beans, roasted broccoli, onions, and garlic. Drizzle with lemon juice, olive oil, vinegar, oregano, and salt/pepper. Toss well and top with fresh parsley and lemon zest.
Notes
Serve warm or chilled. Store in an airtight container for 3-4 days. Swap red onion with shallots for a milder flavor. Use any white beans like navy or great northern beans.
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Table
- Method: Roasting/Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg