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–+ servings
Crispy Brussel Sprouts, Instantly Easy Beans and Baked Tortillas

Balsamic Roasted Vegetable Recipe

This balsamic roasted vegetable recipe is vegetarian, homemade, and will make you feel like you're sitting in a Michelin rated restaurant! Layer beans, crispy Brussels sprouts and green pepper, plenty of olive oil, and balsamic vinegar on top of garlicky baked tortillas for perfection tonight!
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Course Main Course
Cuisine Mediterranean, Vegetarian
Servings 6
Calories 534 kcal

Equipment

Ingredients
  

The Beans
  • 1 lb Dried Great Northern beans dried 2 1/2 cups
  • 2 cups baby carrots   or 2-3 large carrots
  • 3 bay leaves
  • 1 Spanish onion peeled and halved
  • 1 head garlic cloves peeled
The Roasted Vegetables
  • 1 bag fresh brussel sprouts washed and trimmed
  • 2 medium green peppers
  • 2 tbsp olive oil  extra virgin
  • Mediterranean sea salt to taste
  • ground pepper to taste
Tortillas and Toppings
  • 6 tortilla shells whole wheat
  • 3 tbsp balsamic vinegar dense
  • 1/2 cup shaved parmesan optional
  • 3 tsp garlic powder 

Instructions
 

Make the Beans

  • In the instant pot, add the dried beans, carrots, bay leaves, onion, and garlic.
    1 lb Dried Great Northern beans dried, 2 cups baby carrots  , 3 bay leaves, 1 Spanish onion, 1 head garlic cloves
  • Close the instant pot and seal the valve. 
    Press beans and set to 45 min. Allow to vent naturally.
  • Place a strainer in a large bowl. Drain the beans, allowing the liquid to fill the bowl underneath. Save the liquid bean stock!!

Make the Brussel Sprouts and Peppers

  • Preheat the oven to 400 degrees Fahrenheit.
  • Wash and trim the ends off 1 lb of brussel sprouts.
    1 bag fresh brussel sprouts
  • Slice 2 green peppers into about ¾ inch width slices.
    2 medium green peppers
  • Line a baking sheet with aluminum foil.
  • Place vegetables on a baking sheet and drizzle with olive oil. Salt and pepper to taste.
    2 tbsp olive oil 
  • Bake for 20 minutes or until lightly browned and crispy.
    Mediterranean sea salt, ground pepper

Bake the tortilla shells

  • In the same oven when the vegetables are about half way through, bake the tortilla shells.
  • Line a baking sheet with aluminum foil. Place 6 whole wheat tortilla shells on the pan.
    6 tortilla shells
  • In a bowl, combine olive oil, salt and pepper. Using a brush, brush olive oil mixture over shells.
    2 tbsp olive oil , Mediterranean sea salt, ground pepper
  • Lightly sprinkle garlic powder over shells. About ½ a tsp per shell.
    3 tsp garlic powder 
  • Bake for 10-12 min at 400 degrees until lightly crisped and you can see the shell puffing in some places.

Serve

  • Remove the brussels and green pepper medley and tortilla shells from the oven.
  • Place one tortilla on a plate. Spoon the beans on top of the shell. Spoon the vegetable medley on the beans.
  • Ladle 2 tbsp of bean stock over the top. Drizzle with a 1 ½ tsp of balsamic vinegar. Sprinkle shaved parmesan cheese on top.
    3 tbsp balsamic vinegar, 1/2 cup shaved parmesan

Notes

I prefer dense balsamic vinegar, it is sweeter and more fermented giving your microbiome more gut healthy bacteria.
Shaved parmesan is better than shredded, you get more of the flavor and it also retains more of its moisture.
This recipe is inspired by Joe Yonan and his book Cool Beans. You can find the cookbook here.

Nutrition

Calories: 534kcalCarbohydrates: 85gProtein: 27gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 483mgPotassium: 1508mgFiber: 23gSugar: 10gVitamin A: 6527IUVitamin C: 88mgCalcium: 370mgIron: 7mg
Keywords beans, brussel sprouts, instant pot, northern beans, tortillas, vegan
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