Go Back
Janelle Carss

Lemony Greens & Beans

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Canadian
Ingredients Method

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
Dressing
  • 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

Method
 

  1. Preheat oven to 400°F. Add all your chopped veggies and cooked/canned butter beans onto the sheet pan.
  2. 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.
  3. 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!