Maple Roasted Carrots with Creamy Butter Bean Dip

Maple-roasted dutch carrots served on a creamy butter bean and tahini dip, topped with pomegranate seeds, pistachios, and fresh dill. A gorgeous lower-calorie vegan side dish or appetizer ready in 30 minutes.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME20

TOTAL TIME30

Servings 4

Course Appetizer, Side Dish

Cuisine Mediterranean-Inspired

Keyword beans, butter bean dip, carrot, chili, Easter side dish, easy side dish, garlic, gluten-free, lemon, lower-calorie, maple roasted, maple syrup, Plant-Based Appetizer, Roasted Carrots, Soy-Free, tahini, tahini dip, vegan dip

Ingredients

Maple-Roasted Carrots

1 bunch dutch carrots about 9 oz (250 g), see notes
1 tbsp maple syrup
1 tsp olive oil
¼ tsp chili powder
1 tsp garlic powder
1 tsp smoked paprika
sea salt flakes to taste

Butter Bean Dip

2 cups cooked butter beans
2 tbsp hulled tahini
1 lemon zested
3 tbsp fresh lemon juice
1 garlic clove peeled
1 tbsp olive oil
sea salt flakes to taste
ice cubes optional

Topping

2 tbsp pomegranate seeds
2 tbsp raw pistachios roughly chopped
1 tbsp fresh dill
1 tsp chili oil optional

Instructions

Preheat the oven to 410°F (210°C) fan on.
Prepare the carrots: Trim the leafy tops, leaving about 1 inch (2.5 cm) of the green stem attached for presentation. Peel the carrots, then wash thoroughly under cold water, scrubbing off any dirt. Pat dry. Slice lengthwise.
Season and roast the carrots: Line a baking tray with baking paper.
Add the carrots, maple syrup, olive oil, chili powder, garlic powder, smoked paprika, and sea salt flakes. Toss to coat.
Spread in a single layer and bake on the top rack for 20 minutes, rotating the tray halfway, until caramelized and tender (exact time can vary slightly depending on the size of the carrot, test by piercing with a fork and cook a few more minutes if needed).
Make the butter bean dip: Add the cooked butter beans, tahini, lemon zest, lemon juice, garlic clove, olive oil, and a pinch of sea salt flakes to a high-speed blender.
Start blending slowly to get it going, using the tamper to help move the mixture along. Blend for about 1 minute until smooth. Then add ice cubes one at a time to achieve a smoother, creamier texture (about 3 to 4 cubes, depending on size), keep blending until you reach your desired consistency.
Assemble: On a flat plate, spread the butter bean dip as a base. Top with the maple-roasted carrots, pomegranate seeds, pistachios, and dill. Drizzle with chili oil if using. Serve right away with crusty bread or crackers.

Notes

Dutch carrots: If you can't find small dutch carrots, use regular carrots. Just trim them into smaller, similar-sized pieces.

Butter bean dip as a standalone: This dip is absolutely delicious on its own. Add some spices like cumin or sumac to make it a standalone dip. Finish with crushed pistachios and a drizzle of extra olive oil to serve.

Make it a full meal: This recipe also works beautifully as a full meal for 2 servings. Add some rocket or fresh greens on the side and a slice of buckwheat bread.

Nutritional Information - Per Serving