Green Roasted Vegetable with Butter Beans & Citrus Hazelnut dressing

This dish is brimming with fibre (from the vegetables and legumes) and plant diversity. Combining beans and grains is a great strategy for ensuring plant-based meals contain adequate amounts of all the essential amino acids required for protein intake.

The vegetables can be prepped in advance. And the grains can be cooked and reheated. Swap in any vegetables that you prefer.

 4–6 servings

Prep time: 15–20 minutes

Roast time: 40 minutes (30 + 10)

Ingredients:

For the lemon‑parsley‑hazelnut sauce:

•  25g flat-leaf parsley, finely chopped

•  25g roasted hazelnuts, chopped

•  Zest of 1 and juice of 3 unwaxed lemon

Serve with:

Cooked Hodmedods Grains (I used Emmer/Naked Spelt/Organic Pearled Naked Barley/Organic Gluten-free Naked Oat Groats/Organic Rye Grains) - try which ones you prefer.  

Extra toasted hazelnuts

Ingredients

• 2 x 300g packs cherry tomatoes 

• 1 head of broccoli, cut into bite-sized florets

• 3 courgettes (zucchini), sliced into batons

• 1 packet tenderstem broccoli (use whole stems or halved if large)

• 3 red onions, peeled and quartered

• 2 tbsp extra-virgin olive oil

• 1 tbsp smoked paprika

• Salt and freshly ground black pepper, to taste

• 1 jar Bold Beans butter beans & their liquid

Method:

1. Preheat your oven to 190°C (350°F) (fan oven slightly lower if needed—adjust according to your oven).

2. Prepare the vegetables

Wash the cherry tomatoes.

Chop the head of broccoli into bite-sized florets. I use the stems (just cut off the very ‘woody’ exterior)

Slice the courgettes into batons (long sticks) so they roast evenly.

Trim the tenderstem broccoli and halve any very thick stems.

Peel and quarter the red onions.

3. Season and toss

Place All the vegetables in a large roasting tin. Sprinkle over 1 tablespoon smoked paprika, then pour over 1 tablespoon olive oil.

Season lightly with salt and freshly ground black pepper.

Toss everything together in the tin until the vegetables are evenly coated with the paprika and oil.

4. Roast (first stage)

Spread the vegetables into a single layer if possible so they roast rather than steam.

Roast in the preheated oven for about 30 minutes, or until the vegetables are soft and starting to caramelise at the edges. (Check at ~25 minutes and turn if needed for even browning.)

5. In the meantime make the lemon‑parsley‑hazelnut sauce while the veg roasts

In a small bowl combine 25 g finely chopped flat-leaf parsley, 25 g roasted chopped hazelnuts, the zest of 1 lemon and the juice of that lemon.

Mix to combine. Taste and adjust lemon, nuts or parsley as desired. Set aside.

6. Add the butter beans & their juice to the roasting tin of vegetables.

Gently mix the beans through the roasted vegetables so they are evenly distributed.

Return the tin to the oven for another 8–12 minutes to heat the beans through and let flavours meld. (About 10 minutes is a good guide.)

7. Serve

Remove from the oven and let sit for 2–3 minutes.

Serve the roasted vegetable and butter bean bake over warm cooked grains if using.
- Spoon the lemon‑parsley‑hazelnut sauce over each serving, and finish with extra chopped parsley or a drizzle of olive oil if desired.

Tips and Variations

Nuts: If you don’t have hazelnuts, toasted almonds or walnuts work well.
Non-vegetarian: Add chicken or fish 
Spice: Add a pinch of chilli flakes to the paprika for heat.

Make-ahead: Roast the vegetables and refrigerate separately. Reheat, add the butter beans and sauce just before serving.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or gently on the stovetop.
Or eat cold the following - if you like cold food!
This dish will also freeze. p[]op