Roasted vegetable medley with red beans

Hania likes potatoes and beans, Julian likes onions, potatoes and beans...I like this, this and that and the fact that it is headache-and-mess free. Roasted vegetable medley is my family's regular favorite.

Recipe by Gray Apron
time: time to cook beans + 10 min preparation + 30 min baking

 ingredients 

1 1/2 cup dry red beans
3 large potatoes
3 large carrots
2 large parsley roots (or parsnips)
1 large celery root, peeled
3 large onions, peeled
2 teaspoons salt + 1/4 teaspoon for the beans
2 teaspoons dry thyme
3 Tablespoons olive oil + more for finishing
handful rucola

 instructions 
Soak beans overnight. Cook them in the same water till tender. Add 1/4 teaspoon salt at the end of cooking. Drain.

Preheat oven to 230C/450F (fan forced). Slice evenly all the vegetables, about 1/2 cm (1/5 inch) thick. I only peeled onions and celery; carrots, parsnips and potatoes looked good on the outside so I didn't bother. Place them in a baking dish (28x38cm/11x15cm), cover with salt, thyme and olive oil. Set them in the hot oven for 30 minutes, stirring once half way through cooking. Remove dish from heat.

Add beans and rucola leaves, drizzle with olive oil.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES 

• all the vegetables were done at the same time...nice!
• some were tender, some chewy, some mushy...all abundant with their own, best flavors;
• I made a lot...the dish keeps well in the fridge overnight and can be easily reheated on a skillet or in the oven next day;
• the pictures above were, in fact, taken the next day.