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Wholegrain Roast Sprouts and Broccoli With Cannellini Beans

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A super quick green power meal. Packed full of nutrients, it's perfect for those lazy lunches or dinners where you want to be quick but healthy.
Course Main Course
Cuisine British, European, Italian
Diet Vegan, Vegetarian
Keyword broccoli and sprouts recipe, brussel sprouts recipe, brussle sprouts recipes, mustard sprouts recipe, sprouts recipes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4
Calories 465

Ingredients

  • 300 g Purple Sprouting Broccoli
  • 500 g Brussel Sprouts
  • 2 (400g) Cans Cannellini Beans
  • 3 Tablespoon Olive Oil
  • 1 Tablespoon Fresh Rosemary de-stalked and chopped

Dressing

  • 1 Tablespoon Wholegrain Mustard
  • 4 Tablespoon Olive Oil
  • 0.5 Lemon

Instructions

  • Halve the broccoli and sprouts. Place on an oven tray and cover with the olive oil and rosemary. Generously season with salt and pepper. Place in a 250˚c oven for around 20 minutes or the vegetables start to brown.
  • Meanwhile make the dressing. Juice and zest the half a lemon into a small container or jug. Combine the mixture with the mustard and olive oil. Then season to the dressing to taste.
  • Remove the broccoli and sprouts from the oven and combine with cooked cannellini beans and dressing. Mix well to allow the dressing to cover the vegetables evenly.
  • Serve immediately.

Nutrition

Calories: 465kcal | Carbohydrates: 51g | Protein: 19g | Fat: 25g | Saturated Fat: 3g | Sodium: 569mg | Potassium: 496mg | Fiber: 17g | Sugar: 5g | Vitamin A: 2281IU | Vitamin C: 179mg | Calcium: 237mg | Iron: 7mg