2 to 3 pounds root vegetables or tubers (like celery root, beets, carrots, parsnips, turnips, or potatoes), alone or in combination
Salt and pepper
5 tablespoons olive oil (or another more neutral tasting oil like grapeseed or sunflower)
3 or more whole peeled garlic cloves
1 tablespoon dried Italian herb blend or more to taste (or other seasoning blend; see the recipe note)
Two 15-ounce cans beans, any kind, drained and rinsed (or use 3 1/2 cups drained home-cooked beans with some of their cooking liquid reserved)
1/2 cup grated Parmesan cheese or 2 tablespoons nutritional yeast
Fresh parsley leaves for garnish
Instructions
Heat the oven to 425°F. Rinse, trim, and peel the vegetables as necessary. Then cut them into wedges, disks, or sticks of relatively equal thickness. As you work, put the cut vegetables in a large rimmed baking sheet.
Sprinkle the vegetables with salt and pepper and toss. Drizzle 2 tablespoons of the oil over all and toss again until they’re shiny and evenly coated, then spread them out into a single layer.
Transfer the pan to the oven and roast undisturbed for 20 minutes, then check. You want the vegetables sizzling, golden on the bottom, and easy to release when you try to turn one with a metal spatula. If they’re not there yet, return them to the oven and check again in 5 to 10 minutes, depending on how close they were. When they’re ready to toss, scrape them up with the spatula and spread them out again. Use tongs if you’d like to maneuver some into position. Continue roasting until they can be pierced with a sharp knife and are crisp in places. Total roasting time could be up to 45 minutes, depending on the vegetable and how thickly they’re cut.
While the vegetables roast, put the remaining 2 tablespoons of oil and the garlic in a 2- or 3-quart saucepan over medium heat. Cook, stirring frequently until the garlic puffs and begins to brown, about 3 minutes. Add the Italian seasoning and stir until fragrant, about a minute. Then add the beans and 2/3 cup water (or the cooking liquid). Bring to a boil then lower the heat to a simmer and stir in the cheese or nutritional yeast. Cover and cook, stirring occasionally, until the garlic is soft and the vegetables are tender; add more water a tablespoon at a time if the beans stick or look too dry. Taste and add salt and pepper.
Keep the beans warm until the vegetables are ready. To serve, put a spoonful of beans on each plate. Use a fork to mash, stir, and spread them into a sauce-like pool. Then scatter on the vegetables and garnish with the parsley.