Sweet & Spicy Roasted Veggies on a White Bean Spread

Experience a burst of flavors with our Sweet & 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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400 °F (200C). This will ensure it's hot enough for roasting the vegetables and garlic.

Step 2

Place the garlic, olive oil, and rosemary in a small oven-safe dish. Cover the dish and roast in the preheated oven for 15 minutes. This will infuse the oil with the flavors of garlic and rosemary.

Step 3

In a blender, combine the roasted garlic, cannellini beans, yogurt, lemon juice, salt, pepper, and half of the olive oil. Blend for 1 minute to combine the ingredients. Note: If your beans are cooked from dry (not canned), you might want to add a few ice cubes to the blender and process until the mixture is perfectly smooth. This will give your white bean spread a creamy texture. Beans from a can retain more liquid so you likely won't need to add ice.

Step 4

In a separate bowl, combine the remaining olive oil, za'atar, harissa, maple syrup, and salt. This will be the spice mix for your vegetables.

Step 5

Place the chickpeas, carrots, and Brussels sprouts on a baking tray. Toss them with the spice mix until they're well coated.

Step 6

Roast the spiced vegetables in the oven for 20 minutes. This will give them a delicious, caramelized flavor.

Step 7

To serve, spread about 1 cup of the white bean/garlic spread on each plate. Top with the roasted veggies, sprinkle with diced pistachios and fresh herbs. Enjoy your Sweet & Spicy Roasted Veggies on a Roasted Garlic & White Bean Spread!

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