Roasted Veggie White Bean Skillet

Name: Roasted Veggie White Bean Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can (15 oz) white beans, rinsed and drained; 2 cups assorted vegetables (e.g., bell peppers, zucchini, carrots); 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon garlic powder; Salt and pepper, to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie White Bean Skillet whenever I want a quick and nutritious meal. The combination of roasted vegetables and creamy white beans creates a satisfying dish that’s full of flavor. Plus, it's incredibly versatile; I can easily swap in my favorite veggies based on what I have on hand. Within just 30 minutes, I can have a colorful, hearty meal that's perfect for any day of the week, and it's a hit with my family, too!

Created by

Blair Hudson

Last updated on 2026-01-18T12:58:14.966Z

I remember the first time I made this Roasted Veggie White Bean Skillet. I was inspired by the vibrant colors and fresh flavors of seasonal vegetables. Roasting them enhances their natural sweetness, and when combined with protein-packed white beans, it transforms into a dish that makes me feel great. What I particularly love about this recipe is how adaptable it is; you can throw in any veggies you have in your fridge!

During my culinary trials, I discovered that adding a splash of balsamic vinegar right at the end brings an extra layer of depth to the flavor. Furthermore, serving it over a bed of quinoa or brown rice elevates it even more, making it a complete meal that is as nourishing as it is delicious. It’s quickly become a staple in my home!

        Why You'll Love This Recipe
        Colorful and nutritious, it's a feast for your eyes and taste buds.
Easy to customize with any veggies you have on hand.
Perfectly seasoned and hearty, making it a satisfying meal.

      

Selecting the Right Vegetables

When it comes to this Roasted Veggie White Bean Skillet, the choice of vegetables can significantly influence the flavor and texture of the dish. I recommend using a mix of colorful veggies, which not only makes it visually appealing but also adds a variety of nutrients. Bell peppers, zucchini, and carrots are excellent choices, but you can also include things like broccoli, cherry tomatoes, or even sweet potatoes, depending on what you have on hand. Just be sure to cut them into even-sized pieces to ensure uniform cooking.

For a more intense flavor, roasting vegetables like Brussels sprouts or asparagus can add an exciting twist. If you're in a hurry and don’t have fresh veggies available, frozen assortments can work well too. Just remember to defrost and drain them thoroughly before proceeding with roasting to prevent excess moisture, which can lead to steaming rather than roasting.

Perfecting Your Roasting Technique

Roasting vegetables is all about achieving that delightful caramelization, which adds depth to the flavors. For optimal results, make sure to give the vegetables enough space on the baking sheet; overcrowding can trap steam and hinder browning. I often use a rimmed baking sheet to keep everything contained while allowing steam to escape. Tossing the vegetables halfway through the roasting time ensures even cooking and promotes that golden-brown finish we all love.

Another key tip is to keep an eye on the oven temperature. If you notice that your veggies are browning too quickly, you might want to lower the oven temperature slightly. Conversely, if they aren't browning after 15 minutes, turning up the heat a little can help. Aim for a tender texture with a bit of crispiness for the best results.

Ingredients

1 can (15 oz) white beans, rinsed and drained
2 cups assorted vegetables (e.g., bell peppers, zucchini, carrots)
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

Chop your assorted vegetables into bite-sized pieces and spread them evenly on a baking sheet.

Season and Roast

Drizzle the vegetables with olive oil, sprinkle with dried thyme, garlic powder, salt, and pepper. Toss to coat. Roast for 20 minutes or until the veggies are tender.

Add the Beans

Remove the baking sheet from the oven, add the rinsed white beans, and gently mix everything together. Return to the oven for an additional 5 minutes.

Serve and Enjoy

Garnish with fresh parsley before serving. Enjoy this delicious skillet solo or over grains for a heartier meal!

Pro Tips

Feel free to add a splash of lemon juice before serving for a brighter flavor, or mix in some grated cheese for added creaminess.

Make-Ahead and Storage Tips

If you’re planning ahead, this Roasted Veggie White Bean Skillet can be made in advance and stored in the refrigerator for up to three days. I recommend keeping the vegetables and beans separate until you’re ready to eat, as this will prevent the beans from becoming mushy. When storing, make sure to use an airtight container to retain freshness.

Reheating is simple; just pop it in the microwave for a few minutes or reheat on the stovetop over low heat. If you find the dish appears dry after storage, a splash of vegetable broth or a drizzle of olive oil can revitalize its moisture and flavor.

Serving Suggestions

This Roasted Veggie White Bean Skillet can stand alone as a light meal, but for those looking to make it more substantial, consider serving it over a bed of grains like quinoa or farro. The nutty flavors complement the roasted veggies beautifully and add a nice chewiness to the dish. You could also pair it with crusty bread or a green salad for a complete dining experience.

For an extra layer of flavor, sprinkle some feta cheese or nutritional yeast on top just before serving. If you're a fan of heat, a drizzle of balsamic glaze or a sprinkle of red pepper flakes can elevate the flavor profile even more. Don’t hesitate to get creative with your toppings!

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

Yes, frozen vegetables work great! Just ensure they are fully thawed before roasting.

→ How long will leftovers last in the fridge?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I make this recipe vegan?

Yes, this recipe is already vegan! Just add your favorite plant-based toppings.

→ What can I serve with this skillet?

This dish pairs well with quinoa, brown rice, or even a side salad for extra freshness.