Scallion-Tamari Pinto Beans with Roasted Sunchokes and Balsamic-Glazed Carrots and Green Beans

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Cook and Prep Time: 50 minutes

Serves: 2

You Need:

• 6 oz. Sunchokes, sliced thinly
• 1 small can Pinto Beans, rinsed and drained
• 6 oz. Carrots, chopped
• 6 oz. Green Beans, ends removed
• 1 bunch Scallions, sliced; greens and whites separated
• 1 tbsp. Tamari
• 1 tbsp. Balsamic Vinegar
• 1 tbsp. Garlic Powder
• Olive Oil
• Salt, to taste
• Black Pepper, to taste

DIRECTIONS

1. Rinse and chop the produce accordingly.  Preheat the oven to 400˚F.  In a small bowl, whisk together balsamic vinegar, 1 tbsp. olive oil, and salt.  Stir to combine and set aside.
2. Line 2 baking trays.  On one tray, add the sunchokes.  Season with salt & pepper, then drizzle 1 tbsp. olive oil and toss to evenly coat.  Once the oven is hot, add tray to the oven.  Cook for 30 minutes, or until sunchokes are tender enough to be pierced by a fork.
3. In the other baking tray, add the carrots and green beans.  Drizzle the balsamic mixture over and toss to evenly coat.  Add the baking tray and all the vegetables to roast for 20 minutes, until tender.
4. In a pan set to medium-high heat, add 1 tbsp. olive oil.  Once hot, add scallion whites.  Cook until softened, 2-3 minutes.  Then add pinto beans and cook for an additional 2-3 minutes.  Once softened, add tamari and garlic powder, stir to combine.  Season with salt and pepper to taste.
5. Distribute evenly the sunchokes, green beans & carrots, and pinto beans.  Enjoy!