A delightful and hearty dish featuring roasted vegetables and cannellini beans, perfect for a wholesome meal.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated to achieve even roasting.
Blanch the broccoli in boiling water for 2 minutes, then transfer to an ice bath to cool. Drain and pat dry.
Blanching helps retain the vibrant green color of the broccoli.
In the same boiling water, cook the baby potatoes for 7 minutes. Drain and cut into halves.
Partially cooking the potatoes ensures they roast evenly.
In a large bowl, combine the broccoli, potatoes, cherry tomatoes, cannellini beans, and olives.
Mix gently to avoid breaking the beans.
In a small bowl, whisk together the olive oil, minced garlic, red pepper flakes, and oregano. Pour over the vegetable mixture and toss to coat.
Adjust the seasoning to your taste before tossing with the vegetables.
Spread the vegetable mixture evenly on a baking sheet. Sprinkle with half of the grated Parmesan cheese.
Use parchment paper on the baking sheet for easy cleanup.
Roast in the oven for 25 minutes. Remove, sprinkle with the remaining Parmesan cheese, and roast for an additional 5 minutes.
Keep an eye on the vegetables during the last 5 minutes to prevent over-browning.
Serve warm as a main dish or side, garnished with fresh herbs if desired.
Pair with a fresh salad or crusty bread for a complete meal.
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