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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Lightly coat six 10-ounce ramekins or custard cups with cooking spray; set aside. Line a 15-by-10-inch baking pan with foil. In the prepared baking pan, combine parsnips, carrots and potatoes. Sprinkle with salt. Drizzle with 2 tablespoons oil; toss to coat. Roast, uncovered, for about 30 minutes or just until vegetables are tender and lightly browned.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons oil over medium heat. Add onions and garlic; cook for 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in broth, tomato paste, vinegar, rosemary and crushed red pepper. Gently stir in beans. Bring to a boil; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until mixture is slightly thickened. Stir in roasted vegetables.
For topping, in a small bowl, combine breadcrumbs, cheese and pine nuts. Drizzle with melted butter; toss to coat.
Spoon about 1 cup of the vegetable mixture into each prepared ramekin. Sprinkle with topping. Remove foil from the 15-by10-inch baking pan and arrange ramekins in the pan. Bake, uncovered, for about 10 minutes or until topping is golden.