Name: Lemony Greens & Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb asparagus, stalky ends removed and cut into 2" pieces; ½ lb Brussels sprouts, trimmed and halved; ½ lb broccoli, cut into small florets; 2 15-oz cans of butter beans (about 3 cups), drained and rinsed; ¼ cup extra virgin olive oil; 3 tbsp lemon juice; zest of 1 lemon (about 1 tsp); 1 tbsp dijon mustard; 1 tsp maple syrup; 1 large clove of garlic, finely minced; 1 green onion, finely minced; ¾ tsp kosher salt; ½ tsp freshly cracked black pepper

With just 10 minutes of prep, this Lemony Greens & Beans sheet pan dinner is on the table in under an hour! Super tangy, bright and garlicky and packed with fibre, protein and healthy veggies.

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Watch how to make my Lemony Greens & Beans sheet pan dinner on the Steamy Vegan YouTube channel!

Ingredients & Inspiration

I’ve been trying to find ways to make beans more appealing, enjoyable and easy to whip up in simple and delicious meals, which led me to this Lemony Greens & Beans sheet pan dinner! Tender and nutty butter beans roasted in a bright, lemony garlic dressing with fresh green veggies…🤤 I really love this recipe!

It’s well known these days that everyone should be eating more beans as they’re one of the healthiest foods on the planet: they can help lower cholesterol, they’re good for your heart, are packed with fibre and complex carbs to fuel you, and they have lots of protein!

Here’s what you need to get crackin’ on this easy recipe:

2 to 3 of your favourite green veggies: asparagus, French green beans, broccoli, Brussels sprouts, etc.
butter beans: they have the most creamy, buttery texture
olive oil: for the dressing, feel free to sub for avocado oil
lemon: the zest and juice for maximum brightness
garlic: for incredible flavour
dijon mustard: for more tang
maple syrup: for a kiss of sweetness
green onion: adds a punch of oniony goodness

How to Make Lemony Greens & Beans

Grab yourself a large sheet pan, throw all your ingredients on it and pop it in the oven!

Preheat oven to 400°F. Add all your chopped veggies and cooked/canned butter beans onto the sheet pan.
In a jar or small bowl, whisk together all the dressing ingredients until emulsified. Pour over the veggies and beans and gently toss to combine.
Bake for 30 to 35 minutes until the veggies are tender and slightly golden brown. Serve over a cooked grain or a bed of your favourite salad greens, garnish with fresh chopped herbs add an extra drizzle of the dressing overtop and enjoy!

Eat Your Greens… and Beans

Everyone needs quick, throw-together meals that don’t require many ingredients, much thinking or effort! And this Lemony Greens & Beans sheet pan dinner does just the trick. 😉 Perfect for an easy weeknight meal or something to add to your weekly meal prep rotation, this meal is hearty enough to eat on it’s own or served with a cooked grain to make it a more complete meal.

If you enjoyed this recipe you might also like my Lemony Tomato Beans, Garlicky Quinoa Casserole, or Tofu Teriyaki Casserole!

Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!

Janelle Carss