Looking for a vibrant and satisfying dish that’s as easy to make as it is delicious? Look no further than this Potato, Bean & Asparagus Bake. This simple yet flavorful tray bake combines tender baby potatoes, sweet red onions, crisp asparagus, and hearty cannellini beans, all roasted to perfection. The dish is finished off with a creamy, zesty tahini sauce that adds a delightful tang and richness. Perfect for a busy weeknight dinner or a casual weekend meal, this recipe not only offers a burst of flavor but also packs in a nutritious punch. Get ready to enjoy a wholesome, comforting meal that’s sure to please everyone at the table!
Recipe
Serves 4
For the tray bake:
1.8 lbs. (800g) baby potatoes, halved
2 red onions, cut into wedges
4.4 oz. (125g) asparagus, chopped
14 oz. (400g) can cannellini beans, drained
For the sauce:
3 tbsp. tahini
2 tbsp. lemon juice
½ tbsp. maple syrup (optional)
½ tsp. sea salt
2 tbsp. parsley, chopped
How to Prepare
Preheat the oven to 390°F (200°C).
Place the potatoes and onion into a large baking dish, drizzle with 1 tbsp. olive oil, season with salt and pepper and toss to combine. Place the dish in the oven to bake for 15 minutes.
Next add the asparagus and beans to the baking dish, mix, and continue to bake for a further 15 minutes.
Meanwhile, prepare the sauce by mixing all the sauce ingredients together in a small bowl. Add a splash of water until the sauce reaches a runny consistency.
Once potatoes and vegetables have cooked, drizzle with the sauce and top with chopped parsley and serve.
