Roasted Roots with Fork-Smashed Beans
Photo: Kerri Conan
PUBLISHED January 2, 2024
Roasting root vegetables is great; they brown without turning to mush. Bean seasonings are up to you. Use chopped ginger instead of garlic, or za’atar, chili powder, or a curry instead of the Italian blend. Or simmer the beans in a splash of coconut milk instead of oil. There’s a vegan choice here, too. If you prefer to mash the vegetables in the pot, go for it, though this technique gives a variety of textures and looks pretty cool.
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