Name: Sweet & Spicy Roasted Veggies on a Roasted Garlic & White Bean Spread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 large head garlic; 5 tablespoons olive oil, divided; 2 (15-ounce) cans cannellini beans, drained and rinsed; 3 tablespoons fresh lemon juice; 2 tablespoons tahini; 1 teaspoon salt (for spread); 1/4 teaspoon black pepper (for spread); 2-3 tablespoons water or bean liquid; 2 medium sweet potatoes, cubed; 1 large red bell pepper, cut into strips; 1 large yellow bell pepper, cut into strips; 1 medium red onion, cut into wedges; 1 medium zucchini, sliced into half-moons; 8 ounces Brussels sprouts, halved; 2 tablespoons honey; 1 teaspoon smoked paprika; 1/2 teaspoon red pepper flakes; 1/4 teaspoon cayenne pepper; 1 teaspoon salt (for vegetables); 1/2 teaspoon black pepper (for vegetables); 2 tablespoons fresh parsley, chopped; 2 tablespoons pumpkin seeds

Description

Caramelized honey-spiced vegetables served over creamy roasted garlic white bean spread for a nutritious, satisfying meal.

Ingredients

Scale

1 large head garlic
5 tablespoons olive oil, divided
2 (15-ounce) cans cannellini beans, drained and rinsed
3 tablespoons fresh lemon juice
2 tablespoons tahini
1 teaspoon salt (for spread)
1/4 teaspoon black pepper (for spread)
2–3 tablespoons water or bean liquid
2 medium sweet potatoes, cubed
1 large red bell pepper, cut into strips
1 large yellow bell pepper, cut into strips
1 medium red onion, cut into wedges
1 medium zucchini, sliced into half-moons
8 ounces Brussels sprouts, halved
2 tablespoons honey
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1 teaspoon salt (for vegetables)
1/2 teaspoon black pepper (for vegetables)
2 tablespoons fresh parsley, chopped
2 tablespoons pumpkin seeds

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Instructions

1. Preheat oven to 400°F. Cut top off garlic head, drizzle with 1 tablespoon olive oil, wrap in foil, and roast 45-50 minutes.
2. Cut vegetables into similar-sized pieces and pat dry.
3. Whisk together honey, 3 tablespoons olive oil, smoked paprika, red pepper flakes, cayenne, salt, and black pepper.
4. Toss vegetables with honey-spice mixture and let sit 10 minutes.
5. Spread vegetables on two baking sheets and roast 25-30 minutes, stirring once.
6. Squeeze roasted garlic cloves into food processor with beans, lemon juice, tahini, remaining olive oil, salt, and pepper. Process until smooth.
7. Add water gradually until desired consistency is reached.
8. Spread bean mixture on platter, top with roasted vegetables.
9. Garnish with parsley, pumpkin seeds, and extra red pepper flakes.

Notes

Store components separately up to 4 days. Bean spread can be frozen up to 3 months.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 285
Sugar: 14g
Sodium: 420mg
Fat: 11g
Carbohydrates: 38g
Fiber: 12g
Protein: 12g