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Dinner recipe · from the recipe book

Smoky Paprika Root Vegetables with White Beans

Caramelized sweet potato, carrot and red potato roasted with smoky paprika, rosemary and creamy cannellini beans, finished with Parmesan and parsley.

Smoky Paprika Root Vegetables with White Beans

Ingredients

  • 3½ medium450 gSweet potatoescut into 1-inch cubes
  • 5 medium300 gCarrotscut into 1-inch chunks
  • 2½ small400 gRed potatoescut into 1-inch cubes
  • 1 medium110 gRed onioncut into wedges
  • 2¾ cups500 gGreat northern or cannellini beans, canned, drained and rinsedpatted dry
  • 5¾ cups chopped120 gKalestems removed, torn
  • 3½ tbsp45 gOlive oil
  • 1 tbsp8 gPaprika (sweet or smoked)smoked
  • 4 cloves12 gGarlicminced
  • 1¾ tsp2 gDried rosemary
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup grated40 gGrated Parmesan
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 tbsp30 gLemon juice

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Peel and cube the sweet potato, cut the carrot and red potato, and cut the red onion into wedges.
  3. In a small bowl, stir together two-thirds of the olive oil with the smoked paprika, garlic, rosemary, salt and black pepper to make the paprika oil.
  4. In a large bowl, toss the sweet potato, carrot, red potato and red onion with three-quarters of the paprika oil, then spread them on the sheet pan in one layer.
  5. Roast for 20 minutes.
  6. Meanwhile, toss the beans with the remaining quarter of the paprika oil, and in the same bowl toss the kale with the remaining one-third of the olive oil.
  7. Stir the vegetables, scatter the beans over them and roast for 10 minutes.
  8. Scatter the kale on top and roast 8 to 10 minutes more, until the vegetables are tender and browned and the kale edges are crisp.
  9. Drizzle with the lemon juice, sprinkle with the Parmesan and parsley, and serve hot.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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