Rosemary potato and white bean tray bake
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 50 minutes. Editorial recipe suggestion; not kitchen-tested or nutritionally analysed. Any accompanying image illustrates the recipe category and may differ from the finished dish.
Ingredients
- 300 g potatoes
- 240 g drained ready-to-eat canned white beans
- A quarter teaspoon dried rosemary
- 2 tablespoons olive oil
- Black pepper
Method
- Heat the oven to 200°C conventional or 180°C fan. Cut vegetables into approximately 2 cm pieces; cut broccoli and cauliflower into small florets.
- Toss vegetables with oil and any dry seasoning or garlic. Spread in one layer on a roasting tray.
- Roast until nearly tender, turning once: approximately 15–20 minutes for softer vegetables and 25–35 minutes for potatoes or roots.
- Add drained beans or chickpeas and return to the oven for 10 minutes, until hot throughout. Check vegetables are fully tender. Add any lemon juice at the end and serve.
Kitchen notes
Check packaged ingredients against your dietary requirements. Use the cooking instructions on ingredient packaging where specified. Adjust seasoning and consistency to your preference. Timings are approximate; check that vegetables are tender before serving.