Get ready to transform ordinary vegetables into a culinary masterpiece that will have everyone at your table begging for seconds! This Sweet Spicy Roasted Veggies on a White Bean Spread is not just a recipe—it's a flavor journey that combines the perfect balance of heat, sweetness, and creamy texture. Imagine caramelized vegetables with a honey-cayenne kick, nestled on a silky smooth white bean spread that will make you forget all about boring side dishes. Whether you're a veggie lover, a spice enthusiast, or just someone looking to elevate their meal game, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp cayenne pepper
- 1 can white beans, drained and rinsed
- 1 garlic clove
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Wash and chop the mixed vegetables into uniform 1-inch pieces to ensure even cooking. Bell peppers, zucchini, and carrots should be cut into roughly similar sizes.
- In a large mixing bowl, combine the chopped vegetables with olive oil, honey, and cayenne pepper. Toss thoroughly to coat each vegetable piece evenly with the spicy-sweet mixture.
- Spread the seasoned vegetables on a large baking sheet in a single layer, ensuring they are not overcrowded to allow proper roasting and caramelization.
- For the white bean spread, drain and rinse the canned white beans. Place them in a food processor with minced garlic, lemon juice, salt, and pepper.
- Blend the bean mixture until smooth and creamy, adding a small amount of water if needed to achieve desired consistency.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even browning and caramelization.
- Remove vegetables when they are tender and have golden-brown edges, with a slight char for enhanced flavor.
- Spread the white bean mixture on a serving platter, creating a smooth base layer.
- Top the white bean spread with the roasted sweet and spicy vegetables, arranging them attractively.
- Optionally, garnish with fresh herbs like parsley or cilantro, and serve immediately while vegetables are still warm.
Tips
- Cut vegetables uniformly to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- Don't overcrowd the baking sheet—give your veggies space! This ensures they roast and caramelize instead of steaming.
- Use a high-temperature oven (425°F) for that perfect golden-brown exterior and tender interior.
- For extra flavor, consider adding a pinch of smoked paprika or cumin to your spice mix.
- If you prefer less heat, reduce the cayenne pepper or substitute with a milder chili powder.
- Use fresh garlic for the bean spread for maximum flavor impact.
- For a smoother bean spread, warm the beans slightly before blending.
- Serve immediately to enjoy the contrast between warm roasted vegetables and creamy bean spread.
Nutrition Facts
Calories: 171kcal
Carbohydrates: 23g
Protein: 6g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
