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Caramelized Veggies & Beans

2 Oranges

3-5 Medium Carrots

7-10 Medium Brussel sprouts

1 Large Red Onion

1 Medium fennel bulb

5 T Olive oil

2 T Thyme (fresh preferably)

3 T of Balsamic vinegar

15.5 oz can of Pinto or White beans

.5 Cup of Toasted pumpkin seeds


  1. Heat oven to 425 with a rack in the middle position

  2. Peel and quarter carrots lengthwise and cut into bite-size sections

  3. Halve brussel sprouts

  4. Halve and slice red onion into wedges

  5. Drain and rinse beans

  6. Zest oranges and then halve them crosswise.

  7. In a large bowl, toss the carrots, Brussel sprouts, onion, fennel, 2 T of olive oil, half the thyme, 1 t salt and .5 t.

  8. Distribute in an even layer on a rimmed baking sheet, along with the orange halves, cut sides up; reserve the bowl for making the next dressing.

  9. Roast about 35-50 mins., (stirring half way through) until carrots and sprouts are tender.

  10. While veggies are roasting, in the reserved bowl whisk together the remaining 3 T of olive oil, orange zest, thyme, and vinegar, and .5 t of salt and pepper. Add beans to this dressing and toss to coat.

  11. Remove the baking sheet from the oven. Using a slotted spoon, transfer the beans to the baking sheet, stirring them in. Keep the dressing in the bowl.

  12. Roast about 5-10 mins. until the edges of the some of the veggies are beginning to brown.

  13. Remove the baking sheet from the oven. Using tongs, squeeze the juice from the orange halves in the reserved dressing. Whisk the dressing, then transfer the warm vegetable-bean mix to the bowl and toss to coat. Taste and season to liking with salt and pepper.

  14. Serve with a sprinkle of pumpkin seeds on each plate.

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