Roasted Veggie White Bean Skillet

Name: Roasted Veggie White Bean Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 1 cup bell peppers, diced; 1 cup cherry tomatoes, halved; 1 medium red onion, diced; 1 can (15 oz) white beans, drained and rinsed; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon smoked paprika; Fresh thyme for garnish

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie White Bean Skillet when I'm looking for a quick, nutritious meal. The combination of crispy oven-roasted vegetables and hearty white beans creates a satisfying dish that’s both vibrant and filling. It’s a breeze to whip up, perfect for busy weeknights or as a nutritious lunch option. Plus, the colors and textures make it as appealing to the eye as it is to the palate. I often serve it with crusty bread or over a bed of quinoa for a complete meal.

Created by

Bethany Clarke

Last updated on 2026-01-18T14:04:12.968Z

When I first made this skillet recipe, it was a simple way to use up the leftover veggies from my fridge. I discovered that roasting the vegetables enhances their natural sweetness and gives them a delightful crispy texture that pairs beautifully with the creamy white beans. This method works wonders, and I highly recommend investing a few extra minutes into the roasting process—it’s where the magic happens!

Another tip I learned along the way is to play with your seasoning. I often blend herbs and spices like smoked paprika and fresh thyme to elevate the flavors. It’s amazing how these little adjustments can completely transform the dish, making it uniquely your own every time!

        Why You Will Love This Recipe
        Nutritious and hearty, perfect for any meal.
Easy to customize with your favorite seasonal vegetables.
Balanced flavors that appeal to both kids and adults.

      

Choosing the Right Vegetables

This Roasted Veggie White Bean Skillet shines with fresh, seasonal vegetables. Broccoli, bell peppers, cherry tomatoes, and red onions not only provide color but also a range of flavors and textures. Broccoli adds a satisfying crunch, while the bell peppers bring sweetness. If you're feeling adventurous, consider swapping in zucchini or asparagus during summer months or Brussels sprouts in the fall. A mix of textures elevates the dish—roasting them until tender allows each vegetable to caramelize slightly, creating an irresistible flavor profile.

Let your taste buds guide your vegetable selection! If you prefer, you can include root vegetables like sweet potatoes or carrots, which will add a hint of earthiness. Keep in mind that different vegetables roast at varied rates. To ensure everything cooks evenly, cut harder vegetables like carrots into smaller pieces. This attention to detail will guarantee every bite is harmoniously cooked and bursting with roasted goodness.

Making the Most of White Beans

White beans are not just a protein source; they also contribute a creamy texture that pairs beautifully with the roasted veggies. I use canned white beans for convenience, but you can opt for dried beans if you prefer. If using dried beans, make sure to soak them overnight and cook them until tender before adding to the skillet. Avoid overcooking the vegetables initially, as they will soften further when the beans are introduced during the final roasting phase.

Make sure to drain and rinse your canned beans to remove excess sodium and ensure a cleaner taste. This simple step prevents any metallic aftertaste that can occur with canned products. If you're looking for a nutritional boost—with added fiber and more robust flavor—try using cannellini or navy beans, both of which work excellently in this dish.

Ingredients

Vegetables and Beans

2 cups broccoli florets
1 cup bell peppers, diced
1 cup cherry tomatoes, halved
1 medium red onion, diced
1 can (15 oz) white beans, drained and rinsed
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon smoked paprika
Fresh thyme for garnish

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Vegetables

In a large bowl, combine the broccoli, bell peppers, cherry tomatoes, and red onion.

Season and Roast

Drizzle the vegetables with olive oil and season with salt, pepper, and smoked paprika. Toss to coat evenly, then spread them out on a baking sheet.

Bake Veggies

Roast in the preheated oven for about 20-25 minutes, or until veggies are tender and slightly browned.

Combine Beans

Remove the vegetables from the oven and add the white beans to the baking sheet, gently mixing everything together.

Final Roasting

Return the skillet to the oven and roast for an additional 5 minutes, allowing the flavors to meld.

Garnish and Serve

Remove from the oven, garnish with fresh thyme, and serve hot as a main dish or side.

Pro Tips

Feel free to substitute any vegetables you have on hand
zucchini, carrots, or spinach work great in this dish! Also, try to use fresh thyme for the best flavor.

Serving Suggestions

This skillet can stand alone as a nutritious meal, but I love to pair it with crusty whole-grain bread or serve it over a fluffy bed of quinoa for added texture and wholesomeness. Both options soak up the delicious juices and create a heartier dish. You might also consider a simple salad on the side to incorporate some greens and acidity, enhancing the overall experience.

For a burst of flavor, drizzle your finished dish with a balsamic glaze or a squeeze of fresh lemon juice. It will brighten up the roasted flavors and add a satisfying zing. Garnishing with fresh herbs like parsley, in addition to thyme, can also elevate the dish's presentation and taste.

Storage and Reheating Tips

If you happen to have leftovers, you’re in luck! This Roasted Veggie White Bean Skillet stores beautifully in an airtight container in the fridge for up to three days. Reheating can be done in the microwave, but I suggest warming it on the stovetop over low heat for the best texture—this way, the veggies retain their integrity without becoming mushy.

For longer storage, consider freezing portions of the skillet. Use freezer-safe containers and store for up to three months. When you’re ready to enjoy, thaw in the fridge overnight and reheat, as mentioned. This makes for a fantastic quick meal option on those busy days when time is limited.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used, but reduce the roasting time slightly, as they may cook faster.

→ What can I substitute for white beans?

You can use chickpeas, kidney beans, or any beans you prefer.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Just reheat before serving.

→ Can I add protein to this dish?

Absolutely! Grilled chicken or tofu are excellent additions.