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Oven-Roasted White Beans and Asparagus
with bell peppers / farro

Active: 35 Total: 35

A hands-off sheet pan meal is one of the simplest routes to dinner we can think of. This one combines beans and fresh vegetables with spices and zesty lemon-butter for maximum flavor.
Smarts: Keep an eye on individual components - if any ingredient seems done before the rest, remove it from the tray and set it aside while the others finish.



  • Farro, uncooked - 1 cup
Oven-Roasted White Beans and Asparagus:
  • Garlic powder - 3/4 tsp
  • Paprika - 3/4 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Asparagus - 1 lb , trimmed
  • Bell peppers, any color - 1 , chopped
  • Garlic - 2 cloves , chopped
  • Lemons - 1/2 , wedges
  • Parsley - 2 Tbsp , chopped
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, olive - 1 Tbsp + 1 Tbsp
  • Tomatoes, cherry or grape - 1 cup , left whole
  • Butter - 1 Tbsp
  • Lemon juice - 1 tsp


  1. Cook farro - Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  2. Make seasoning mix - (If prepping right before cooking, get oven heating first.) Combine garlic powder, paprika, salt, and black pepper and store in an airtight container. (Can be done up to 5 days ahead)

  3. Asparagus / Bell peppers / Garlic / Lemons - Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Parsley - Prep as directed.

  5. Beans - Drain and rinse.

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  1. Heat oven to 425F / 218C degrees. Brush a sheet pan with some cooking oil, coat with cooking spray, or line with parchment paper.

  2. In a large bowl, toss asparagus with garlic, first portion of olive oil, and some salt and pepper. Spread out on one side of the sheet pan (or use two pans if everything won’t fit comfortably on one).

  3. Place bell peppers and tomatoes in the bowl and toss with any remaining oil and garlic left in the bowl (add another small splash of oil if the bowl seems dry). Season with some salt and spread them out on the other half of the sheet pan.

  4. Transfer the pan to the oven and bake for 5-6 minutes to get the vegetables started cooking.

  5. While vegetables roast, toss beans with seasoning mix and second portion of olive oil.

  6. Remove sheet pan from the oven and add beans to tomatoes and peppers. Toss gently to combine. Return pan to the oven and continue roasting until vegetables are tender and beans are heated through, about 3-4 minutes more.

  7. Melt butter in the microwave (~15-20 seconds) and whisk lemon juice into melted butter.

  8. Drizzle lemon butter over the beans and vegetables and top everything with chopped parsley.

  9. If farro was made ahead, warm it in the microwave.

  10. Make a bed of farro on serving plates. Top farro with beans, peppers, and tomatoes. Serve roasted asparagus on the side along with lemon wedges to squeeze over everything. Enjoy!



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