Carrot and cannellini bean tray bake with yuzu vinaigrette from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 134) by Hetty Lui McKinnon

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Notes about this recipe

  • Eat Your Books

    Can substitute cooked chickpeas for cooked cannellini beans, onions or eschalots for leeks, hazelnuts for flaked almonds, and parsnips or sweet potatoes for carrots.

  • anothersarah on May 01, 2026

    Weeknight and fairly kid friendly! Made with chickpeas, lemon instead of yuzu, chopped almonds instead of flaked and served over farro. It was a nice blend of textures.

  • john_0dr7c7 on April 23, 2026

    Pretty good

  • ZoeLovesFood on August 29, 2025

    I used hazelnuts instead of almonds and it was delicious. My kids loved it too. I served it with some nice crusty bread and a little chili crisp (I can't resist) and it was a perfect meal.

  • juliacampari on August 29, 2025

    Makes a wonderfully simple weeknight dinner, with more richness of flavor than I necessarily expected. You can order yuzu juice online (I like YuzuCo brand) or they sell bottles of it at a lot of Asian grocery stores. Or if you don't have it, lemon and/or lime would also be delicious here.

  • Tealismyname on April 18, 2025

    Good if not a bit forgettable. We couldn't get yuzu so used the Trader Joe's Yuzu hot sauce which I bought when visiting the states.

  • bernalgirl on June 09, 2024

    good potluck item or a veg option at a holiday dinner

  • pomona on January 09, 2024

    Preparation is very quick, very good week night dinner

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