Sweet and Spicy Roasted Veggies on a White Bean Spread Recipe

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If you’re craving a dish that bursts with bold flavors and vibrant textures, you have to try this Sweet and Spicy Roasted Veggies on a White Bean Spread Recipe. It perfectly balances the earthiness of roasted Brussels sprouts and carrots with a silky, garlicky white bean spread, all kissed by a gentle heat and subtle sweetness. With every bite, you’ll experience a wonderful contrast between creamy, crispy, sweet, and spicy notes, making this recipe a standout for a light lunch, snack, or even a stunning appetizer for guests.

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet thoughtfully chosen to build layers of flavor and texture in this dish. Each component plays a crucial role — the creamy white bean spread offers a cool, tangy base while the spiced roasted veggies add color and a delightful crunch.

• 6 garlic cloves (peeled): Roasting them softens the sharpness, lending a sweet, mellow garlic flavor to the spread.
• 1 tbsp olive oil: Used for roasting garlic and veggies, it brings richness and helps everything caramelize beautifully.
• 1 rosemary sprig: Infuses the garlic oil with fragrant herbal notes for a subtle depth.
• 1 cup cooked cannellini beans: The creamy backbone of the white bean spread, adding protein and smoothness.
• 1/2 cup thick dairy-free yogurt (soy recommended): Adds tanginess and creaminess while keeping the dish vegan-friendly.
• 1.5 tbsp lemon juice: Brightens the spread with a fresh, zesty kick.
• 1 pinch sea salt flakes: Enhances all the natural flavors without overpowering them.
• 1 tsp olive oil: For tossing the veggies with spices before roasting, ensuring even flavor coating.
• 1.5 tsp za’atar spices: Adds a warm, herby, and slightly nutty dimension to the roasted veggies.
• 1.5 tsp harissa paste: Brings a smoky, spicy kick that’s perfectly balanced by the maple syrup.
• 1 tsp maple syrup: Lends a natural sweetness that contrasts beautifully with the harissa heat.
• 1.5 cups cooked chickpeas: Boosts heartiness and texture, becoming slightly crispy when roasted.
• 14 oz Brussels sprouts (quartered): Their natural bitterness softens and caramelizes deliciously with roasting.
• 4 carrots (roughly chopped, approx 7 oz/200 g): Add a sweet, earthy crunch to the veggie mix.
• 2 tbsp pistachios (roughly chopped): Provide a buttery, nutty finish and satisfying crunch as a topping.
• 2 tbsp fresh parsley (finely chopped): Sprinkled on top for freshness and vibrant color.

How to Make Sweet and Spicy Roasted Veggies on a White Bean Spread Recipe

Step 1: Make the Garlic Confit White Bean Dip

Begin by prepping the garlic confit dip. Preheat your oven to 400°F (200°C). In a small, oven-safe dish, mix 1 tablespoon of olive oil, the peeled garlic cloves, and a rosemary sprig. Cover the dish and roast for 15 to 20 minutes. The garlic should turn slightly golden but not overcooked as it will continue to soften off the heat. Let it cool just enough to handle, then discard the rosemary. Next, combine the roasted garlic and its fragrant oil with the cooked cannellini beans, thick dairy-free yogurt, lemon juice, and a pinch of sea salt in a blender. Blend until unbelievably smooth and creamy. Pop this dip into the fridge to chill; it will thicken and develop even more flavor as it rests.

Step 2: Roast the Sweet and Spicy Veggies

Now for the stars of the show: the veggies and chickpeas! In a large bowl, whisk together 1 teaspoon olive oil, za’atar, harissa paste, maple syrup, and a pinch of sea salt until well-combined. Add the cooked chickpeas, quartered Brussels sprouts, and chopped carrots to the bowl. Toss everything thoroughly until every piece glistens with that spicy-sweet coating. Spread your mixture onto a baking sheet in a single layer to ensure even roasting. Place it in the oven and roast for 20 to 25 minutes, until the chickpeas are crispy in spots, and the vegetables have a wonderfully roasted, slightly caramelized exterior.

Step 3: Assemble Your Dish

To serve, start by spreading a generous layer of the garlic confit white bean dip in your serving bowl or plate. Pile the warm roasted veggies and chickpeas on top with joyful abandon. Finally, sprinkle the chopped pistachios and fresh parsley evenly over everything. The pistachios add a lovely crunchy texture and nutty flavor, while the parsley brightens the whole dish and adds a pop of freshness. Dive in immediately — the contrast of the creamy dip and the warm, spicy vegetables is blissful.

How to Serve Sweet and Spicy Roasted Veggies on a White Bean Spread Recipe

Garnishes

To elevate your dish, adding crunchy, fresh garnishes is a superb idea. The pistachios bring buttery texture and a subtle earthiness that pairs perfectly with the roasted vegetables. Fresh parsley leaves add a bright, herbaceous finish that balances the dish’s richness beautifully. For an extra touch, consider a light drizzle of high-quality olive oil or a squeeze of lemon to brighten flavors just before serving.

Side Dishes

This recipe shines wonderfully as a main light meal or a hearty appetizer. Pair it with warm, crusty bread or pita to scoop up the creamy white bean spread and roasted veggies. A fresh green salad or lightly dressed couscous would complement the dish’s bold flavors perfectly, creating a balanced, vibrant meal experience.

Creative Ways to Present

If you’re hosting or preparing for a special occasion, try presenting this Sweet and Spicy Roasted Veggies on a White Bean Spread Recipe as a layered dip in a large shallow dish, almost like a rustic tartine. Alternatively, serve it on toasted baguette slices or as a topping over grilled flatbread. The contrast of warm veggies with creamy spread makes for a stunning visual and irresistible bite-sized hors d’oeuvre.

Make Ahead and Storage

Storing Leftovers

You can store the garlic confit white bean spread and the roasted veggies separately in airtight containers in the fridge for up to 3 days. Keeping them apart helps maintain the texture of the roasted veggies and the creaminess of the spread until you’re ready to enjoy them again.

Freezing

While the dip freezes reasonably well, it might separate slightly upon thawing. To freeze, store the white bean spread in an airtight container for up to 1 month, and simply give it a good stir after defrosting. The roasted veggies do not freeze as well because their texture can become mushy, so it’s best to enjoy them fresh when possible.

Reheating

Gently reheat the roasted veggies in a preheated oven at 350°F (175°C) for 8-10 minutes or until warmed through and slightly crisped again. Avoid microwaving if possible to retain that lovely roasted texture. Serve alongside chilled or room temperature white bean spread for the best flavor contrast.

FAQs

Can I use other beans instead of cannellini?

Absolutely! Great northern beans or butter beans make excellent substitutes, offering a similar creamy texture and mild flavor that won’t overpower the dish.

How spicy is the harissa in this recipe?

The harissa adds a gentle heat balanced by the sweetness of maple syrup, so it’s pleasantly spicy without being overwhelming. You can adjust the amount if you prefer more or less heat.

Is this recipe suitable for vegans?

Yes! Using dairy-free yogurt and olive oil keeps this dish vegan-friendly while maintaining rich creaminess and flavor.

What if I don’t have za’atar?

A simple mix of dried oregano, thyme, and sesame seeds covers most of za’atar’s flavor profile if you don’t have it on hand. It won’t be exactly the same but will still be delicious.

Can this recipe be doubled?

Definitely. Just make sure to roast the veggies in batches or on larger baking sheets to maintain even cooking and crispiness.

Final Thoughts

This Sweet and Spicy Roasted Veggies on a White Bean Spread Recipe is truly a gem worth keeping in your culinary repertoire. Its impeccable balance of flavors and textures makes it a go-to whenever you want something exciting but effortless. I cannot recommend enough giving this recipe a try—you’ll feel proud sharing this vibrant, flavorful dish with friends or simply savoring it as your own delicious treat.

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