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White Beans and Carrots with Roasted Orange Vinaigrette

White Beans and Carrots with Roasted Orange Vinaigrette

By Rose HattabaughFebruary 29, 2024

  • Makes
    4 to 6 servings
  • Cook Time
    50 minutes
  • Rating

This meatless traybake starts by roasting sturdy root vegetables and licorice-y fennel. Once the vegetables are tender, we toss in cannellini beans (canned, for convenience) that marinated in a vinaigrette spiked with orange zest and thyme, then give the mix a few more minutes in the oven to warm through. Orange halves roasted with the vegetables turn succulent and their acidity mellows with cooking; we squeeze the juice and add it to the dressing that’s tossed with the still-warm vegetable-bean mixture. A sprinkle of chopped nuts completes the dish, adding toastiness and crunch. Rainbow carrots make the traybake especially colorful, or if you’re a fan of parsnips, use them in place of or in combination with the carrots. This is hearty enough to be a vegetarian main, but also makes a terrific holiday side.

Tip

Don’t use red beets in this traybake; they will stain the other vegetables.

Ingredients
  • 2

    oranges

  • 1

    pound (4 or 5) medium carrots, peeled, quartered lengthwise and cut into 4-inch sections

  • 8

    ounces (3 medium) golden beets, peeled and cut into ½-inch wedges

  • 1

    large red onion, halved and sliced ½ inch thick

  • 1

    medium fennel bulb, trimmed, halved lengthwise, cored and cut into ½-inch wedges

  • 5

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 2

    tablespoons chopped fresh thyme, divided

  • Kosher salt and ground black pepper

  • 3

    tablespoons white balsamic vinegar

  • 15½

    ounce can cannellini beans, rinsed and drained

  • ½

    cup hazelnuts OR whole almonds, toasted and roughly chopped

Step 1

Heat the oven to 425°F with a rack in the middle position. Grate 1 tablespoon zest from the oranges, then halve them crosswise. In a large bowl, toss the carrots, beets, onion, fennel, 2 tablespoons of the oil, half of the thyme, 1 teaspoon salt and ½ teaspoon pepper. Distribute in an even layer on a rimmed baking sheet, along with the orange halves, cut sides up; reserve the bowl.

Step 2

Roast until the carrots and beets are just tender, 35 to 40 minutes, stirring once halfway through. Meanwhile, in the reserved bowl, whisk together the remaining 3 tablespoons oil, orange zest, remaining thyme, vinegar and ½ teaspoon each salt and pepper. Add the beans and toss to coat.

Step 3

Remove the baking sheet from the oven. Using a slotted spoon, transfer the beans to the baking sheet, stirring them in; reserve the dressing in the bowl. Roast until the edges of some of the vegetables begin to brown, 5 to 10 minutes.

Step 4

Remove the baking sheet from the oven. Using tongs, squeeze the juice from the orange halves into the reserved dressing in the bowl; discard the halves. Whisk the dressing, then transfer the warm vegetable-bean mixture to the bowl and toss to coat. Taste and season with salt and pepper. Transfer to a platter, sprinkle with the nuts and drizzle with additional oil.

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