Roasted Butter Beans and Veggies

On Friday night, after a really long week, I was ready to come home and bake something hearty yet simple for dinner.  I had a few different vegetables in my fridge that I definitely needed to use so I decided to do a side dish of simple roasted vegetables.

First, I sliced up three carrots and one yellow squash.

I then drained and rinsed a can of butter beans.

I put the butter beans and the vegetables in a bowl and tossed it with olive oil.  I did my typical seasonings of salt and pepper but I decided to add a few more seasonings to keep it interesting.

I typically add herbs de Provence to add a nice mix of dried herbs but I decided to also add some cayenne for heat and cinnamon for sweetness.  I spread the vegetables and beans out on a baking sheet that I prepared with aluminum foil and cooking spray. 

I put the tray in the oven at 375 degrees for twenty-five minutes and then broiled it for an additional five minutes.  The vegetables came out roasted perfectly. 

While I've had plenty of roasted vegetables, I've never had roasted butter beans and this added a nice flavor and texture to them.

The roasted butter beans and vegetables were a perfect side to my baked chicken breast seasoned with salt, pepper and herbs de Provence.

This was a simple dinner made with very little preparation and with ingredients I already had in my fridge and pantry.  I think this is why I love roasting vegetables during fall's cold weather. 

What are your favorite roasted vegetables?