Description
A hearty, colorful vegetable bake featuring roasted sweet potatoes, zucchini, butternut squash, carrots, and creamy white beans, all tossed with olive oil and fresh thyme for a cozy, rustic dish.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 1 medium zucchini, sliced into half-moons
- 1 small butternut squash, peeled and cubed
- 3 large carrots, peeled and sliced
- 1 can (15 oz) white beans, drained and rinsed
- 3 tablespoons olive oil
- 4 sprigs fresh thyme, leaves stripped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Lightly grease a large baking dish.
- In a large bowl, combine the sweet potatoes, zucchini, butternut squash, carrots, and white beans.
- Drizzle with olive oil and add the thyme leaves, minced garlic, smoked paprika, salt, and pepper. Toss until all vegetables are evenly coated.
- Spread the mixture in the prepared baking dish in an even layer.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly browned.
- If using, sprinkle Parmesan cheese over the top during the last 5 minutes of baking.
- Remove from oven, let cool slightly, and serve warm.
Notes
You can customize the seasonings to taste.