55m$16.99Lemon Broccoli White Bean Tray Bake
A vegan Mediterranean sheet-pan dinner with roasted baby potatoes, broccoli, cannellini beans, lemon, herbs, and sliced almonds.
- Energy
- 531 calories per serving
- Protein
- 20.7 g per serving
- Carbs
- 80.3 g per serving
- Fat
- 19.1 g per serving
- Sodium
- 1063 mg per serving
Shopping options
extra-virgin olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
sliced almonds
0.33 Cup
SLICED ALMONDS - KROGER - 4 OZ
25%
baby potatoes, halved
1.5 Pound
Private Selection® Petite Red Gourmet Potatoes
100%
red onion, thinly sliced
1 Count
Kroger® Red Onion 3 lb Bag
17%
broccoli florets
1 Pound
Kroger® Broccoli Florets 12 Oz
67%
kosher salt
1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
dried oregano
2 Teaspoon
Kroger® Oregano Leaves Shaker
7%
fresh parsley, chopped
0.25 Cup
Parsley
25%
canned cannellini beans, drained and rinsed
3 Cup
Kroger® Cannellini Beans
97%
garlic, minced
3 Count
Garlic
100%
lemon, zested and juiced
1 Count
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- baby potatoes-1.5 lb
- broccoli florets-1 lb
- canned cannellini beans-3 cups
- red onion-1 medium
- sliced almonds-0.33 cups
- lemon-1 large
- garlic-3 cloves
- extra-virgin olive oil-0.25 cups
- fresh parsley-0.25 cups
- dried oregano-2 tsp
- kosher salt-1.25 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F with a rack in the center. Finish the prep by halving the potatoes, slicing the onion, mincing the garlic, zesting and juicing the lemon, rinsing and draining the beans, and chopping the parsley.
Cut baby potatoes on their flat sides after halving to reduce slipping.
In the mixing bowl, toss the baby potatoes with 2 tablespoons olive oil, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them cut-side down on the sheet pan and roast for 20 minutes.
Use oven mitts when handling the hot sheet pan.
In the same bowl, gently toss the broccoli, red onion, and cannellini beans with the remaining olive oil, garlic, lemon zest, remaining oregano, remaining salt, and remaining black pepper. Add to the pan, stir with the potatoes, spread into an even layer, and roast for 15 minutes.
Keep the hot sheet pan on a stable, heat-safe surface before stirring.
Sprinkle the sliced almonds over the tray and roast for 5 to 7 minutes, until the potatoes are tender, the broccoli is browned at the edges, and the almonds are lightly toasted.
Use oven mitts when handling the hot sheet pan.
Drizzle the tray bake with fresh lemon juice and sprinkle with chopped parsley. Toss gently and serve hot.
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