Roasted Broccolini w/ Garlic, GrapeTomatoes, Turmeric WhiteKidneyBeans, & side of NutmegRicotta

Ever have one of those weekends where everywhere you turn, there’s FOOD – delicious, stick to your ribs, food?! This is my danger zone because I MUST try it all!…and may become a little possessive/aggressive. SO it’s Monday, the weekend has past & I’m still recovering from my over indulgence (so worth it) – hence, I’m keeping it light tonight. On the plate…Roasted Broccolini w/ Garlic, Grape Tomatoes, Turmeric White Kidney Beans, & a side of Nutmeg Ricotta – easy single sheet pan meal!…and those roasted baby tomatoes = lil’ tasty mouth explosions👌 Bring on the protein!! Anyone else over indulge this weekend – I bet there are a few of you;)

Preheat oven to 350*F – Prepare sheet pan w/ grape seed oil

White Kidney Beans
1&1/2cups white kidney beans (canned – no/low sodium; dried – soaked over night)
1&1/2tsp grape seed oil
1/2tsp ground turmeric
Pinch of sea salt
*combine & toss.

Ricotta
2/3cup ricotta
1/8-1/4tsp ground nutmeg
Pinch of sea salt & pepper
*combine in bowl or cup & blend (I use a hand blender) – blend until smooth & fluffy. Once on the plate, drizzle with a little olive oil and fresh lemon.

Toss grape tomatoes in a little grape seed oil.

On the prepared sheet pan, place broccolini (top w/ 1-2 crushed garlic cloves)/white beans/baby tomatoes & bake for about 10mins – my oven runs hot. The white kidney beans will pop open a bit but not to worry; the tomatoes should remain whole while roasting. Once happily roasted, time to plate:)

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