Anti Inflammatory Balsamic-Rosemary Roasted Broad Beans
Broad beans roasted at high heat until their edges caramelize and their centers turn buttery-soft — this is the kind of simple, satisfying dish that earns a permanent spot in your weekly rotation. The combination of extra virgin olive oil and balsamic vinegar does a lot of heavy lifting here, coating each bean in a glossy, slightly tangy glaze that deepens beautifully in a hot oven. Fresh rosemary adds an earthy, aromatic note that makes the whole kitchen smell incredible while they roast. Every ingredient in this recipe pulls double duty — delivering bold flavor while also being a genuinely smart choice for keeping inflammation in check. Olive oil, legumes, and herbs like rosemary are among the most well-regarded staples in an anti-inflammatory approach to eating, so you're not sacrificing anything to eat well here. The one step worth taking seriously is drying the beans thoroughly before they go in the oven — it's the difference between caramelized and steamed, and caramelized wins every time. Serves four as a side or a snackable appetizer, and they're just as good at room temperature as they are straight from the pan.
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Learn more →Ingredients
4 servings
- 2 cups shelled broad beans (fava beans), fresh or thawed from frozen
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp garlic powder
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
If using fresh broad beans, remove them from their pods. If the inner skins are thick and pale, blanch the shelled beans in boiling water for 2 minutes, then transfer to cold water and slip off the skins to reveal the bright green beans inside. Pat dry thoroughly with a clean towel — the drier the beans, the better they will roast.
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