Roasted Pantry Veg Salad

Winter-worthy Roasted Pantry Veg Salad

This roasted vegetable salad made from pantry staples and is nourishing, flavourful and satisfying. Grab a couple of cans of artichokes and roast them until crispy and caramelized. Then top with roasted beans, some shaved parmesan and that delicious balsamic and you’ve got a hearty yet bright winter salad!

I am always looking to add veggies into my diet in the winter months. It’s not something I naturally crave (hello, bread anyone?) but I know I feel so much better when I choose them. I’m on a mission to find ways of eating a range of colourful veggies and share them here with you!

What is your favourite way to incorporate veggies into your diet in the cold and dark winter months?

Head on over to your pantry …. got a few cans of beans back there? Grab ‘em! Let’s create this surprisingly delicious and simple salad!

Roasted Pantry Veg Salad

Ingredients:

For the Veggies:

• 2 cans of artichokes

• 1/2 lb of Brussels Sprouts, halved or quartered if they are large

• 3-4 sprigs of fresh herbs (rosemary, thyme)

• 1/4 cup olive oil

• 1 giant clove of garlic, grated

• S&P to taste

For the Beans:

• 2 cans of beans, chickpeas, black beans, pinto beans, whatever you have on hand

• 2 tsp garlic powder

• 1/2 tsp smoked paprika

• S&P to taste

• 1/4 cup olive oil

  To Serve

• Arugula

• Parmesan, shaved

• Balsamic vinegar

• Flaky salt to finish

  Directions:

1. Preheat the oven to 42F.

2. Rinse and drain your beans. Place on a baking sheet to dry out.

3. Place the artichokes on one half of a separate baking sheet. Arrange the brussels sprouts on the other half. Sprinkle the herbs over the veggies, drizzle with the olive oil and season with S&P. Roast the veggies for 30 mins, turning 1/2 way.

4. Using a paper towel or a clean tea towel, dry the beans as much as possible. Season with the garlic powder, smoked paprika and S&P. Drizzle with olive oil and roast for 25-30 mins.

5. Arrange your salad - start with your greens, top with the crispy roast vegetables and then the beans. Shave the parmesan on top and drizzle with balsamic. Sprinkle with a little flaky salt, I’m loving Maldon.

6. Enjoy!

   Let’s Get Cooking!

Roasted artichokes are so underrated! I loved the way this one turned out and am so grateful to Eden Grinshpan for the inspiration! Leave me a comment or review if you try it! Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!