This roasted baby tomato and bean medley is a simple yet flavorful vegan dish that's perfect as a side or main. The sweetness of the roasted tomatoes pairs beautifully with the creamy cannellini beans, while garlic and thyme add depth of flavor.
Ingredients: 1 pint baby tomatoes. 1 can 15 oz cannellini beans, drained and rinsed. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Preheat oven to 400F 200C. In a baking dish, combine baby tomatoes, cannellini beans, minced garlic, olive oil, dried thyme, salt, and pepper. Toss until well coated. Roast in the preheated oven for 20-25 minutes, or until tomatoes are softened and slightly blistered. Remove from oven and garnish with fresh parsley before serving.
Prep Time: 10 minutes
Cook Time: 25 minutes
Lingerie Nore