ROASTED VEGETABLES WITH CANNELLINI BEANS

(Recipe adapted from one I found in Whole Living Magazine. This is one of my favorite cooking magazines.)

Ingredients
1 large onion,chopped
5 garlic cloves, peeled
1 small rutabaga, peeled and chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
2 yukon gold or red potatoes, chopped
2 stalks of celery, trimmed and sliced
4 oz. sliced mushrooms
3 tablespoons olive oil, plus more for drizzling
1 tablespoon plus 1 teaspoon balsamic vinegar
Coarse salt and pepper
1 1/2 cups cooked and drained cannellini beans

Directions

• Heat oven to 425 degrees. On a rimmed baking sheet, toss onion, garlic, rutabaga, parsnips, carrots, sweet potato, mushrooms and celery with olive oil and 1 tablespoon balsamic vinegar. Season with salt and pepper.
• Roast, tossing once, until golden brown and tender, 25 to 30 minutes. Remove from oven and stir in beans.
• Roast until beans are crisped, about 5 minutes more. Toss vegetables with 1 teaspoon vinegar and drizzle with oil.

The trick to this recipe is to have your oven hot enough. 425°F will probably burn the last thing that spilled over in your oven... smoke will ensue... that's because you usually cook things at 350°. It will stop once you cook more at a high heat... or you clean your oven.

Above is a version with no beans, but red beets and green onion.

Here is a version with sweet potatoes, pink beans and Brussels sprouts. Notice the caramelization on the Brussels sprouts and sweet potato... that is major yumminess right there. Don't go in and stir it too often... let it get brown. That is why the high heat is so important.