Recipe: Make-Ahead Roasted Broccoli and White Bean Salad

This flexible broccoli and white bean salad is sure to become a fridge staple.

Roasted Broccoli and White Bean Salad | Photo by Becca Boyd

Roasted Broccoli and White Bean Salad | Photo by Becca Boyd

Let’s talk about flexible cooking. I’ll use this recipe as an example. This can be made ahead or made to order; it’s delicious warm but also cold; it’s a whole meal in and of itself or a side dish for any meat or fish. Bottom line: If this is prepped and in your fridge, you’re ready for anything.

Decidedly Mediterranean with the anchovies, lemon, garlic and parmesan cheese, it’s not exactly ‘light,’ thanks to heavy-handed pours of olive oil — but it’s beautifully healthy. That said, if calorie counting is your thing, this will work just fine with less olive oil.

Recipe: Roasted Broccoli and White Beans with Parmesan
Serves 4-6

1 large head broccoli, florets and stems cut into bite sized pieces
1/4 c. plus 2 tbsp. olive oil, divided
3/4 tsp. kosher salt
1/4 tsp. black pepper
3 cloves garlic, minced
2 anchovies
1 (15 oz) can cannelini/great northern beans, drained and rinsed
Zest of 1/2 a lemon
Juice of 1 lemon
3 oz. parmesan cheese, shaved
Crushed red pepper flakes, to taste

1. Heat oven to 450 degrees. On a large baking sheet, toss broccoli with 1/4 c. of the olive oil. Sprinkle with salt and pepper. Bake for 20-25 minutes or until starting to blacken on the edges.
2. Meanwhile, heat remaining 2 tbsp. olive oil over medium low heat. Add garlic and anchovies and mash with the tip of a wooden spoon to dissolve anchovies. Let cook until garlic begins to turn golden and add beans.
3. Stir beans with garlic mixture until well coated. Remove from heat.
4. Add zest and juice of lemon and stir to combine.
5. When broccoli is finished cooking, pour bean mixture over the top. Shave parmesan over broccoli and serve, with pepper flakes as desired.

Per serving (accounting for six servings): 246 calories, 17.5 grams fat, 4 grams saturated fat, 708 milligrams sodium, 365 milligrams potassium, 13.9 grams carbs, 4.2 grams dietary fiber, 1.1 grams sugar, 11.4 grams protein.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

Like what you’re reading? Stay in touch with Be Well Philly—here’s how: