Recipe description
October 9, 2026
High-Fiber Carrot White Bean Tray Bake
A fiber-rich tray bake bringing plant variety and satisfying everyday nourishment
High Fiber
Legume Rich
Plant Based
91%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber and plant protein from cannellini beans and vegetables.
- Includes colorful plants, garlic, rosemary, paprika, and olive oil for plant variety and flavor.
- Provides a practical, satisfying meal with slow-digesting carbohydrates and healthy fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Carrot
4
piece
Cannellini beans
2
cup
Oil, olive
2
tablespoon
Garlic
3
clove
Onion, red
1
piece
Lemon juice
1
teaspoon
Rosemary
1
tablespoon
Paprika powder
1
teaspoon
Vegetable broth
0.5
cup
Salt
1
teaspoon
Instructions
1
Preheat the oven to 200°C (400°F).
2
Peel the carrots and cut them into thick diagonal slices. Slice the red onion into wedges.
3
Rinse and drain the cannellini beans.
4
Toss the carrots, onion, and beans in a baking tray with olive oil, crushed garlic, rosemary, paprika, and salt.
5
Pour the vegetable broth around the vegetables and roast for 30–35 minutes, turning halfway, until the carrots are tender and lightly caramelized.
6
Drizzle with lemon juice before serving and adjust seasoning to taste.
7
Serve warm as a main or side dish.
More Recipes For Your Gut
Nutrition
425 kcal
Calories
15 g
Protein
60 g
Carbohydrates
18 g
Fiber
7 g
Sugar
15 g
Fat
2 g
Saturated fat
1.8 g
Salt
FAQ
How many servings does this tray bake make?
The recipe makes 2 servings. Double the ingredients for 4 servings and use a larger tray if needed.
What temperature should I use?
Roast the tray bake at 200°C (400°F) for 30–35 minutes, turning the vegetables halfway through.
Should I use canned or dried cannellini beans?
You can use canned beans or about 2 cups of cooked beans. Rinse and drain them before adding them to the tray.
How do I know when the tray bake is ready?
The carrots should be tender when pierced and lightly caramelized, while the beans should be heated through.
Can I make this recipe vegan?
Yes. Use a vegetable broth without animal-derived ingredients; the listed ingredients are otherwise plant-based.
Can I prepare this recipe gluten-free?
Yes, provided the vegetable broth and any other packaged ingredients are labelled gluten-free if needed.
How should I store leftovers?
Cool the leftovers promptly, place them in a covered container, and refrigerate them. Use within 3 days.
How should I reheat the leftovers?
Reheat them in the oven at about 180°C (350°F) until piping hot, or use a microwave in short intervals.
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