Sweet and Spicy Roasted Veggies on a White Bean Spread

Name: Sweet and Spicy Roasted Veggies on a White Bean Spread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 6 garlic cloves (peeled); 1 tbsp olive oil; 1 rosemary sprig; 1 cup cooked cannellini beans (see notes); 1/2 cup thick dairy-free yogurt (I used soy); 1.5 tbsp lemon juice; 1 pinch sea salt flakes; 1 tsp olive oil; 1.5 tsp za’atar spices; 1.5 tsp harissa paste; 1 tsp maple syrup; 1.5 cups cooked chickpeas; 14 oz Brussels sprouts (cut in quarters); 4 carrots (chopped (approx 7 oz/200 g)); 2 tbsp pistachios (roughly chopped); 2 tbsp fresh parsley (finely chopped )

3 steps

Prep:20minCook:40min

Experience a burst of flavors with our Sweet and Spicy Roasted Veggies on a Roasted Garlic & White Bean Spread. It's a wholesome, satisfying, and easy-to-make main dish that's perfect for a nutritious, plant-based meal.

Updated at: Fri, 04 Apr 2025 00:08:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories633.3 kcal (32%)

Total Fat18.6 g (27%)

Carbs95.2 g (37%)

Sugars20.6 g (23%)

Protein30.1 g (60%)

Sodium281.3 mg (14%)

Fiber27.3 g (98%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

6garlic cloves

peeled

1 Tbspolive oil

1 sprigrosemary

1 cupcannellini beans

cooked

½ cupdairy-free yogurt

thick, I used soy

1 ½ Tbsplemon juice

1 pinchsea salt flakes

1 tspolive oil

1 ½ tspza’atar spices

1 ½ tspharissa paste

1 tspmaple syrup

1 ½ cupschickpeas

cooked

14 ozBrussels sprouts

200gcarrots

2 Tbspfresh parsley

finely chopped

Instructions

Step 1

Prepare the garlic confit dip: Preheat your oven to 400°F (200°C).In a small, oven-safe dish, add 1 tbsp of olive oil, the garlic and the rosemary. Cover the dish and roast in the oven for 15 minutes to 20 minutes, until the garlic is slightly golden (it will keep cooking for a little bit when removed from the oven, so no need to over cook it). Allow to cool down slightly, and remove the rosemary.In a small blender, combine the roasted garlic with its oil, cannellini beans, yogurt, lemon juice, and salt. Blend until perfectly smooth. Keep in the fridge until ready to use. The dip will harden and thicken the longer it's left in the fridge.

Step 2

Prepare the roasted veggies: In a separate bowl, combine the olive oil, za’atar, harissa, maple syrup and salt. Add the chickpeas, carrots and Brussels sprouts, and toss until they’re well coated. Transfer to a baking sheet and roast in the oven for 20 to 25 minutes, until the chickpeas are slighlty crispy.

Step 3

To serve: spread the garlic confit dip in a bowl, layer with the roasted veggies and top with a sprinkle of pistachios and parsley, enjoy!

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