Sheet pan white beans and broccoli with lemon and parmesan
Broccoli and white beans roasted with garlic until the florets char and the beans crisp, then hit with lemon and parmesan, a 30-minute sheet pan dinner for two with lots of protein.
- 30 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $3.36 a serving
- 690 calories
- Vegetarian
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 2 servings.
- 1 head broccoli, cut into bite-size florets
- 2 cans cannellini beans, drained, rinsed and patted dry
- 4 cloves garlic, smashed
- 1 lemon, zested and juiced
- ¼ cup grated parmesan
From your pantry
- 3 tbsp olive oil
- ¼ tsp red pepper flakes
- ¾ tsp salt
- ¼ tsp black pepper
Each serving has about 690 calories, 35 g protein, 86 g carbs and 26 g fat, and costs about $3.36 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No broccoli? Frozen broccoli works.
- No lemons? Limes work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the broccoli, beans and garlic on a with the oil, pepper flakes, salt and pepper, and spread them out in one layer.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Give the broccoli room. That’s how you get the charred, crispy tips.20 to 25 minutes, stirring halfway, until the broccoli is tender and at the edges and the beans are .
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 22 min
the lemon zest over the pan, squeeze on the juice, and .
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sprinkle with the parmesan and serve hot.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›One-pan dinners ›What to make with cannellini beans and parmesan ›What to make with broccoli and parmesan ›