30-Minute Oven-Roasted White Beans and Asparagus
A vibrant sheet pan dinner featuring tender roasted asparagus, bell peppers, and cherry tomatoes alongside seasoned white beans, all served over nutty farro. The vegetables caramelize beautifully in the oven while the beans warm through, creating a satisfying and colorful meal. A bright lemon butter drizzle and fresh parsley finish tie everything together. This wholesome dish works perfectly for weeknight dinners or meal prep, offering a complete plant-forward meal that's both filling and nutritious.
Ingredients
- 1 cup Farro, uncooked
- ¾ tsp Garlic powder
- ¾ tsp Paprika
- ½ tsp Salt
- ¼ tsp Black pepper
- 1 lb Asparagus, trimmed
- 1 Bell peppers, any color, chopped
- 2 cloves Garlic, chopped
- ½ Lemons, wedges
- 2 Tbsp Parsley, chopped
- 1 can Beans, white or cannellini (14 oz / 397 g), drained and rinsed
- 2 Tbsp Oil, olive, divided
- 1 cup Tomatoes, cherry or grape, left whole
- 1 Tbsp Butter
- 1 tsp Lemon juice
Instructions
- 1
Heat oven to 425F and prepare sheet pan with oil, cooking spray, or parchment paper
- 2
Toss asparagus with garlic, olive oil, salt and pepper in large bowl and spread on one side of sheet pan
- 3
Place bell peppers and tomatoes in same bowl, toss with remaining oil and garlic, season with salt and spread on other half of pan
- 4
Transfer pan to oven and bake for 5-6 minutes to start cooking vegetables
- 5
Toss beans with garlic powder, paprika, salt, pepper and remaining olive oil
- 6
Remove pan from oven, add seasoned beans to tomatoes and peppers, toss gently and return to oven
- 7
Continue roasting until vegetables are tender and beans are heated through, about 3-4 minutes more
- 8
Melt butter in microwave for 15-20 seconds and whisk in lemon juice
- 9
Drizzle lemon butter over beans and vegetables, top with chopped parsley
- 10
Warm farro in microwave if made ahead
- 11
Make bed of farro on serving plates, top with bean and vegetable mixture, serve asparagus on side with lemon wedges
Tips
Use two sheet pans if vegetables don't fit comfortably on one to ensure even roasting
Make farro ahead of time for quicker assembly - it reheats well in the microwave
Don't skip the lemon butter drizzle as it brightens the entire dish
Good to Know
Refrigerate leftovers for up to 3 days. Store farro separately from vegetables to maintain textures.
Cook farro up to 3 days ahead. Prep vegetables day of cooking for best results.
Serve immediately while vegetables are warm. Provide extra lemon wedges on the side.
Common Mistakes
Don't overcrowd the pan or vegetables will steam instead of roast
Add beans later to prevent overcooking and maintain texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use other grains instead of farro?
Yes, quinoa, brown rice, or barley work well. Adjust cooking times accordingly as some cook faster than farro.
What if I don't have cherry tomatoes?
Regular tomatoes work but cut them into chunks. They'll release more moisture so cooking time may vary slightly.
How long will this keep in the refrigerator?
Store leftovers for up to 3 days. Reheat gently in microwave or oven to maintain vegetable texture.