Easy Winter Vegetable Cassoulet with White Beans
Craving the deep, cozy flavours of a French classic without spending three days in the kitchen? This vegetable bake is the ultimate "cheat code" for a hearty, comforting meal that feels fancy but comes together with way less effort.
While a traditional French cassoulet is a long, meat-heavy process, we are keeping things vegetarian, light and approachable. Think of this as the "weekend-casual" version: you get all that savoury umami from miso and soy sauce, creamy white beans, and perfectly caramelized roasted vegetables, all topped with a satisfyingly crunchy rosemary crust. It is a one-pan assembly that looks stunning on the table and tastes as if you spent much longer on it than you actually did!
Ingredients
Roasted Vegetables
- 14 oz butternut squash, peeled and cut into 1-inch cubes 400 g
- 11 oz Brussels sprouts, trimmed and halved 320 g
- 7 oz parsnips, peeled and cut into 1-inch pieces 200 g
- 8 oz cremini mushrooms, halved or quartered 225 g
- 7 oz fennel bulb, trimmed and cut into ¾-inch wedges (core attached) 200 g
- 3 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
Cassoulet Bean Base
- 1 tablespoon olive oil
- 1 medium yellow onion approx. 6 oz or 180 g, finely diced
- 6 cloves garlic thinly sliced
- 2 teaspoons fresh rosemary finely chopped
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon chili flakes optional
- 2 tablespoons tomato paste
- 7 fl oz low-sodium vegetable broth 210 ml
- 28 oz cannellini beans, drained and rinsed thoroughly two 398 ml cans
- 1 ½ teaspoons white miso paste
- 1 teaspoon soy sauce
Rosemary Breadcrumb Topping
- 1 cup 70 g breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary finely chopped
- ¼ cup Parmigiano Reggiano, finely grated 25 g
- ¼ teaspoon kosher salt
Instructions
Roast the Vegetables
- Preheat your oven to 425°F (220°C). Position your oven racks in the center and lowest positions.
- Divide the vegetables onto two rimmed sheet pans. Place the "hard" vegetables (such as squash, parsnips, and fennel) in one pan and the "soft" vegetables (like mushrooms and sprouts) in the other. Drizzle both with olive oil, salt, and pepper. Toss well and spread into a single layer.
- Roast the hard vegetables on the lowest rack for 20 minutes. Flip them, then move that tray to the middle rack. Place the soft vegetable tray on the bottom rack. Roast both for another 13 to 15 minutes. Pro Tip: If the mushrooms release too much liquid, blot the tray with a paper towel halfway through to ensure they brown rather than steam.
- Reduce the oven temperature to 375°F (190°C).
Build the Cassoulet Base
- Select your pan: Use a 9x13-inch stainless steel baker only if it is labelled as stovetop-safe. If you are using a ceramic or glass baking dish, you must use a large skillet for this step instead. *We doubled the recipe, so we used our 14.5-inch Roaster.
- Heat 1 tablespoon of olive oil over medium-low heat. Add the onion and a pinch of salt. Sauté for 10 to 12 minutes until soft and golden but not browned.
- Stir in the garlic, rosemary, thyme, and chili flakes. Cook for 30 seconds. Using a wooden spoon, push the aromatics to the side and add the tomato paste to the center. Fry the paste for 2 to 3 minutes until it turns a deep brick red.
- Deglaze the pan with vegetable broth, scraping up any bits from the bottom. Simmer for 2-3 minutes. Stir in the beans, miso, and soy sauce. Simmer for 2 to 3 minutes until the cooking liquid thickens and coats the beans. Remove from heat.
Assemble and Bake
- If you used a skillet for the base, transfer the bean mixture into your 9x13 inch baking dish now.
- Trim the cores from the roasted fennel. Gently fold all roasted vegetables into the bean mixture using a wide spatula. Level the surface.
- In a small bowl, mix the breadcrumb ingredients until the oil is evenly distributed. Scatter evenly over the surface, reaching fully into the corners for uniform browning. Optional: Reserve a ⅓ of the breadcrumbs and toast separately in a skillet to serve on the side.
- Bake at 375°F (190°C) for 28 to 32 minutes. The edges and top should be golden brown. For extra colour, broil for 60 to 90 seconds at the end.
For Serving
- Optional, sprinkle fresh thyme leaves before serving.Serve as a main dish with a side of crusty sourdough and a Simple Green Salad with Shallot Vinaigrette. Or pair this hearty bake with simple, bold proteins, like Pork Chops with Apple Slaw, Spanish Steak and Chicken Pizzaiola.
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Video
Notes
Chef's Tips for Success
- Rinse the Beans: Always rinse your canned beans thoroughly until the water runs clear to ensure the clean flavours of the miso and herbs stand out.
- Avoid Overcrowding: Give vegetables space on the trays so they roast rather than steam.
- Caramelize the Paste: Frying the tomato paste removes the raw taste and adds “slow-cooked” depth.
- Fresh is Best: Use fresh rosemary and thyme for the most aromatic results.
- The Rest Period: Waiting 10 minutes before scooping prevents the base from being watery.
Substitutions
- Speed Prep: Buy pre-cut butternut squash to save 10 minutes of prep time.
- Vegan Option: Swap Parmigiano Reggiano for 2 tablespoons of nutritional yeast and tamari instead of soy sauce.
- Gluten-Free: Use GF breadcrumbs and tamari instead of soy sauce.
Tried this recipe?Let us know how it was!