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White Beans and Carrots with Roasted Orange Vinaigrette
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.
4 to 6
Servings
Don’t use red beets in this traybake; they will stain the other vegetables.
50 minutes
Ingredients
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2
oranges
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1
pound (4 or 5) medium carrots, peeled, quartered lengthwise and cut into 4-inch sections
Directions
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01Heat 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.
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