Description
Colorful roasted vegetables with honey and spices served over creamy roasted garlic white bean spread. A healthy, satisfying plant-based meal.
Ingredients
Scale
- 1 large head garlic
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 6 tablespoons extra virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 2–3 tablespoons warm water
- 2 medium bell peppers, cut into strips
- 1 large red onion, cut into wedges
- 2 medium zucchini, sliced into half-moons
- 1 medium eggplant, cubed
- 8 ounces baby carrots, halved lengthwise
- 2 tablespoons honey
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Fresh herbs for garnish
Instructions
- 1. Preheat oven to 425°F. Cut top off garlic head, drizzle with 1 tablespoon oil, wrap in foil and roast 35-40 minutes.
- 2. Cut all vegetables into similar-sized pieces. Pat eggplant dry with paper towels.
- 3. Whisk together 3 tablespoons oil, honey, red pepper flakes, paprika, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.
- 4. Toss vegetables with seasoning mixture until well coated.
- 5. Spread on two baking sheets and roast 25-30 minutes, stirring once halfway through.
- 6. Squeeze roasted garlic cloves into food processor. Add beans, remaining oil, lemon juice, remaining salt and pepper. Process until smooth, adding water as needed.
- 7. Spread bean mixture on plates, top with warm vegetables and fresh herbs.
Notes
Store components separately in refrigerator up to 4 days. Reheat vegetables in 350°F oven for 8-10 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 18g
- Sodium: 750mg
- Fat: 14g
- Carbohydrates: 58g
- Fiber: 16g
- Protein: 15g