-
Ingredients (yields 4 servings)
- 4 medium large carrots
- 1 tbsp avocado oil
- 1-2 zucchini squash
- 1 can chickpeas, rinsed
- 1 tbsp avocado oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp tamari, or soy sauce, or coconut aminos
- 2 cans of cannellini beans, rinsed
- 1/2 medium red onion
- 1 small lemon
- 1 tbsp avocado oil
- salt and pepper
- 1/4 C fresh orange juice (about one medium orange worth)
- 1 tbsp olive oil
- 2 tsp maple syrup
- 1 garlic clove
- salt and pepper
Baked beans with carrots
This recipe is a result of attempting to make a "Carrot and Cannellini Bean Sheet-Pan Dinner," mistakenly opening a can of garbanzo beans, and having some zucchinis lying around. It turned out perfect, especially with some rice or quinoa.
540 kcal per serving
Cooking time: 1 hr
Instructions
- Set the oven to 400 degrees Fahrenheit (205 degrees Celsius).
- Peel the carrots and cut into smaller sticks (for example, 2 cuts lengthwise and 1-2 cuts across, as in the picture). Arrange the carrots evenly on a sheet pan, drizzle with 1 tbsp of olive oil, mix, and put in the oven. Set the timer for 15 minutes.
- Slice each squash two times lengthwise and then across into 1-inch-thick quarter-slices (see the picture), then put into a large bowl.
- Slightly dry the garbanzo beans with a paper towel (you can use this occasion to remove any loose garbanzo bean skins, but it's not required) and add to the large bowl.
- In a small bowl, mix 2 tbsp of olive oil, 1 tsp paprika, 1 tsp garlic powder, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp tamari, then drizzle the whole thing over the zucchinis and garbanzo beans. Mix well, then line another sheet pan with parchment paper, spread the zucchini-garbanzos mixture evenly over it, and also put in the oven.
- Put the rinsed cannellini beans into a medium-large bowl, add 1/2 red onion cut into half-moon slices, 1 small lemon cut into rings, 1 tbsp olive oil, and salt and pepper to taste. Mix well.
- By now, the carrots should have been in the oven for at least 15 minutes. Take the carrot sheet pan out, arrange the cannellini bean mix evenly over the carrots, and return the pan into the oven. Set the timer for 20 minutes.
- Prepare the vinaigrette: squeeze one medium orange into a medium bowl, add 2 tbsp olive oil, 2 tsp maple syrup, 1 minced garlic clove, and salt and pepper to taste, then mix.
- After 20 minutes, check on the carrots. If they look good, take them out; if they don't, leave them in. In any event, increase the oven temperature to 425 degrees Fahrenheit (220 degrees Celsius) to crisp the chickpeas. Set the timer for another 5 to 10 minutes, then take everything out of the oven.
- Drizzle the vinaigrette over the carrot sheet pan, then let the ingredients in both sheet pans rest for about 5 more minutes. Arrange the ingredients in a pasta bowl.