Lemon Herb Roasted Vegetables with White Beans

Broccoli, zucchini, red bell pepper, onion, and carrots roasted with garlic, cumin, paprika, and thyme, folded with white beans and finished with lemon and parsley.

By Ekezi · Published 30/09/2026

Preparation

15 minutes

Cooking

35 minutes

Servings

2

Ingredients

• 200 g broccoli
• 150 g zucchini
• 1 red bell pepper
• 1 onion
• 2 carrot
• 2 garlic
• 400 g canned white beans, drained
• 2 tbsp olive oil
• 1 tsp dried thyme
• 3 g salt
• 1 tsp black pepper
• 1 lemon
• 1 tbsp lemon juice
• 1 tsp cumin
• 1 tsp paprika
• 20 g fresh parsley

Steps

1. Heat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment or lightly oil it.
2. Cut the broccoli into florets, slice the zucchini and red bell pepper, cut the onion into wedges, and slice the carrots into coins.
3. Mince the 2 garlic cloves. In a large bowl, toss the vegetables with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon paprika, and 1 teaspoon dried thyme until evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring once halfway, until the edges are browned and the carrots are tender when pierced.
5. Drain and rinse the 400 g canned white beans. Add them to the vegetables on the sheet and return to the oven for 5 minutes, until the beans are heated through and slightly crisp at the edges.
6. Meanwhile, zest and juice the 1 lemon. Finely chop the 20 g fresh parsley.
7. Transfer everything to a serving dish. Drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice, then toss gently. Add the lemon zest and remaining 1/4 teaspoon black pepper.
8. Taste and adjust with the remaining 1/4 teaspoon salt if needed. Scatter the parsley over the top and serve hot.

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