Roasted vegetables are great anytime, and they are terrific re-heated in the toaster oven as finger food snacks. You can always substitute any vegetables you have on hand (I switched out rutabaga for eggplant this time), but the sweet potatoes are an especially nice contrast to the other vegetables. Serves 4.
1 large leek, sliced
5 garlic cloves, peeled
½ small rutabaga, peeled and chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 sweet potato, peeled and chopped
8 brussels sprouts, trimmed and halved
3 tablespoons olive oil, plus more for drizzling
1 tablespoon plus 1 teaspoon balsamic vinegar
Coarse salt and pepper
1½ cups cooked and drained cannellini beans
Heat oven to 425 degrees. On a rimmed baking sheet, toss leek, garlic, rutabaga, parsnips, carrots, sweet potato and brussels sprouts with olive oil and 1 tablespoon balsamic vinegar. Season with salt and pepper.
Roast, tossing once, until golden brown and tender, 25 to 30 minutes. Remove from oven and stir in beans.
Roast until beans are crisped, about 5 minutes more. Toss vegetables with 1 teaspoon vinegar and drizzle with oil.