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–+ servings

Roasted Carrots with Creamy White Beans (AIP Modified, Plant-Based Whole30)

Roasted carrots spiced with warm, Moroccan-inspired flavors and roasted until caramelized, then served over a creamy, lemony white bean purée and finished with fresh cilantro. 
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Total Time:40 minutes
Servings: 4 servings
Author: Christina Marche

Ingredients

  • 2 lb carrots (about 12 small)
  • 1 lemon
  • 1 tsp honey (opt.)
  • ¼ cup olive oil, plus 2 tbsp, divided, plus more for finishing
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ¼ tsp garlic powder
  • ½ tsp ground fennel seed
  • ¼ tsp ground cinnamon
  • ¼ tsp ground clove
  • 1½ tsp Kosher salt, divided
  • 1 14 oz can of white beans (like cannellini or great northern)
  • Fresh cilantro

Instructions

Roast the carrots

  • Heat oven to 425°.
  • Peel the carrots and trim the small ends where the carrots begin to taper. If you’re using large carrots, cut them in half lengthwise. If you’re using medium to small carrots, keep them whole.
  • Zest and juice one lemon. Quarter the lemon rinds and set the zest and the lemon juice aside. You should have 2 tablespoons of lemon juice and a tablespoon of zest.
  • In a large bowl, whisk together the honey (if using), a tablespoon of lemon juice, a quarter cup of olive oil, turmeric, cumin, garlic powder, fennel seed, cinnamon, clove and a teaspoon of salt.
  • Add the carrots to the bowl and toss with the spice mixture.
  • Arrange the carrots in a single layer on a prepared baking sheet and pour the remaining spice mixture over the carrots. Place the quartered lemon rinds on the baking sheet.
  • Roast the carrots for 20 to 30 minutes, turning once during cooking. Carrots should be easily pierced with a fork. Allow the carrots to cool slightly.

Make the white bean puree

  • Drain and rinse the canned beans and add them to the bowl of a food processor along with the lemon zest, remaining tablespoon of lemon juice, the remaining half teaspoon of salt and 2 tablespoons of olive oil.
  • Puree the beans until the mixture is completely smooth and spreadable, adding more olive oil or lemon juice to taste, and as needed to reach the desired texture. Season to taste.

Assemble the dish

  • Spread the white bean puree on a serving platter and top with the carrots, a drizzle of olive oil, any juices from the baking sheet.
  • Squeeze the juice from the roasted lemon quarters or drizzle with any remaining fresh lemon juice. Top with fresh cilantro.
Course: Main Course, Side Dish
Cuisine: AIP Modified, Plant-Based Whole30