Roasting Brussels sprouts with potatoes and creamy white beans makes a low-fuss autumn supper. A sharp mustard and lemon dressing balances the browned vegetables.
Ingredients
- 400g, trimmed and halved Brussels sprouts
- 500g, cut into 2cm pieces Potatoes
- 1 x 400g tin, drained and rinsed (about 240g drained) Cannellini beans
- 1 medium, cut into wedges Red onion
- 2 tbsp, divided Olive oil
- 1 tsp Dijon mustard
- 1 tbsp Lemon juice
- 1 tsp Fresh thyme leaves
- 1/2 tsp, or to taste Fine salt
- 1/4 tsp Black pepper
Method
- Heat the oven to 220°C (200°C fan). Put the potato pieces on a large roasting tray with 1 tbsp olive oil, half the salt and the black pepper. Toss and spread into one layer.
- Roast the potatoes for 15 minutes. Meanwhile, whisk the remaining olive oil with the Dijon mustard, lemon juice, thyme and remaining salt.
- Add the Brussels sprouts and red onion to the tray, turning them through the hot oil. Roast for 15 minutes, turning once, until the potatoes are nearly tender and the sprouts have browned cut sides.
- Stir in the drained cannellini beans and half the mustard dressing. Roast for 5 minutes until the beans are hot and the vegetables are tender with crisp edges.
- Remove from the oven and drizzle over the remaining dressing. Taste and season, then serve hot.
Allotment tip
Use a large tray and leave space between the vegetables. If the tray is crowded, split the mixture over two trays so it roasts instead of steaming.
Ingredient swaps
Swap cannellini beans for butter beans. If the sprouts are very large, quarter them so they cook at the same rate as the potatoes.
Allergens: Mustard in the Dijon dressing.
Storing leftovers
Cool leftovers promptly, refrigerate within 1–2 hours and eat within 48 hours or freeze. Reheat only once, until steaming hot throughout.