Mains · Finnish

Bean and Vegetable Traybake

Name: Bean and Vegetable Traybake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 1 butternut squash approx. 1 kg; 1 punnet Brussels sprouts 300 g; 1 can large white beans 380 g/230 g; 2 tbsp olive oil; 0.75 tsp salt; 0.25 tsp black pepper; 1 dl pecans; 0.5 pot of flat-leaf parsley, finely chopped; 0.5 pot of cilantro, finely chopped; 0.5 dl olive oil; 0.5 tsp chili flakes; 0.25 tsp salt; 0.5 tub soy yogurt, plain 300 g each; 1 tbsp lemon juice; 1 tsp lemon zest, grated; 0.25 tsp salt

A vegan one-pan wonder made with butternut squash, Brussels sprouts, and cannellini beans. It features two kinds of sauces - an herby sauce and a yogurt sauce.

Smarrig Kitchen4mo

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Halve the butternut squash and scoop out the seeds with a spoon. Slice the squash halves and place them on a baking sheet lined with parchment paper.
2
Trim the stems of the Brussels sprouts, remove any damaged outer leaves if necessary, and cut the sprouts in half. Add them to the baking sheet along with the drained beans. Drizzle with olive oil. Season with salt and pepper.
3
Roast the vegetables in a 200 °C oven for 25 minutes. Remove the baking sheet from the oven and add the pecans. Return the sheet to the oven for another 5 minutes.
4
Mix the ingredients for the green herb sauce together. In another bowl, stir together the lemony sauce.
5
Drizzle the herb sauce over the roasted vegetables. Serve with the yogurt sauce on the side.

Main courses