Sweet and Spicy Roasted Veggies on a White Bean Spread

• servings: 2 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

6 large 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 ½ tbsp fresh lemon juice

1 pinch sea salt flakes

1 tsp olive oil

1 ½ tsp za’atar spices

1 ½ tsp harissa paste

1 tsp maple syrup

1 pinch sea salt flakes

1 ½ cups cooked chickpeas

14 oz Brussels sprouts (cut in quarters)

4 small carrots (chopped, approx 7 oz/200 g)

2 tbsp pistachios (roughly chopped)

2 tbsp fresh parsley (finely chopped)

Directions

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.

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.

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!

Nutrition

• Calories: 618 kcal
• Total Fat: 21 g
• Sodium: 351 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 24 g
• Protein: 31 g