Hack: Your Best Roasted Vegetables Recipe with Almond Dip
Your Best Roasted Vegetables Recipe with Almond Dip is so good you’ll forget your eating your vegetables! These truly are the best roasted vegetables ever!
This recipe for the best roasted vegetables will have everyone eating their vegetables! If you struggle to make yourself or your family eat veggies on a regular basis, this recipe is totally a must try. The sheet pan roasted vegetables with almond bean dip and drizzled honey truly is so delicious that even the kids were asking for seconds! Yep, you heard that right, seconds for more beans and veggies.
This post is all about the Best Roasted Vegetables Recipe!
HEALTHY MICRO SUPERSTARS FEATURED IN The Best RoaSted Vegetables RECIPE
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What Will It Take To Throw Together the Best Roasted Vegetables Recipe?
- First, cook the beans.
- While that is cooking, chop the vegetables.
- Then, use the cooked beans to make the almond dip with your immersion blender.
- Let it stay on the Instant Pot on warm while you roast the vegetables.
- Serve for a super healthy and delicious meal that is low calorie! You will love it and feel full longer!
The Best Vegetables to Roast Together
This recipe is literally the best roasted vegetables recipe ever. You will love how the green beans, carrots, onions, and zucchini come together to make a savory dish that everyone will enjoy.
Crispy Roasted Vegetables
This recipe has directions for roasting your vegetables in the oven. Roasting the vegetables will make them soft and savory. However, if you want your veggies a bit crispier you can actually use the air fryer!
The Best Roasted Vegetable Combinations Air Fried
Since we have a GE oven with the air fry mode, the directions are basically the same. You will still put the veggies on a sheet pan. Just choose the air fry mode at 400 degrees Fahrenheit and set your time for 20 minutes. Don’t have an oven with air fry mode? You can add vegetables in batches in your countertop air fryer. To keep vegetables warm that are already cooked, place them on a baking sheet covered with parchment paper. Place the baking sheet in the oven on warm while you finish air frying your other batches.
Two Versions of Mediterranean Roasted Vegetables
One of the things that makes this the best roasted vegetables recipe ever is that you can really mix and match the veggies to your taste! Do you love carrots and zuchinni? You can make the best roasted root vegetable recipe! Do you love green beans, onions, and mushrooms? Perfect! Add them to your almond bean dip and you have a savory plant based meal that will feel like it should be a special occasion.
You can swap out the roasted vegetables in this recipe for your favorite vegetables. I’ve included zucchini, carrots, green beans, mushrooms, and red onion. I think it would also work well with green pepper, yellow squash, potatoes, or Brussel sprouts.
The Best Roasted Vegetables Over Bean Dip
The bean dip in this recipe really makes this the best roasted vegetables! To make the almond bean dip, start with my Northern Bean recipe.
This recipe works for most dried white beans in your Instant Pot. Making your own beans is better for your gut health than using canned beans. Because of this, I try to cook my own beans when I can. As a side benefit, it also costs less money! Northern beans are one of my cupboard staples! You can add them to soups, casseroles, and dips.
The Best Roasted Vegetables for Weight Loss
This recipe for the best roasted vegetables is great for weight loss because it is served over beans! Beans are super beneficial for your microbiome. Beans contribute to increases in fiber and have been proven to decrease fat and lower people’s blood pressure and cholesterol (Bulsiewicz, 2020). Additionally, fiber packed beans help balance your blood sugar in turn lowering your chance of diabetes or risk of heart attack (Bulsiewicz, 2020).
The Northern Beans recipe will make a lot of beans! Use your immersion blender to get a nice smooth consistency.
Immersion Blending Bean Dip for The Best Roasted Vegetables Ever
If you read immersion blender and are thinking, “whaaa?” you can read about why it’s the best $30 you’ll spend here!
An immersion blender is a handheld blender that can be immersed into something. Go figure! I didn’t get one for about 15 years and that was a big mistake. I literally use it ALL THE TIME.
Immersion Blender Uses
You can use the immersion blender to blend any soup, sauce, smoothie, bean mixture, and more! It can puree, lightly blend, or mix. The top easily snaps onto the base. It immerses down into whatever you’re mixing, hence the name!
Finding the best immersion blender can save you time and mess. Instead of transferring soups, smoothies, beans, sauces, etc from one pot or pan to a blender or food processor, just use the immersion blender!
Need to blend your spaghetti sauce a little? Want to get the perfect consistency for garlic hummus? Want to make an almond bean dip for crispy roasted vegetables? Immersion blender to the rescue!
Almond Dip | Roasted Vegetables Seasoning
You will have plenty of dip left over after making this recipe. You can use the dip with pita chips as an appetizer or afternoon snack. Or, pack it in kids lunches with naan bread. You can also repurpose the almond dip for lunches to make ahead and freeze for later!
Almond Dip that Can be Repurposed for Lunches
You will have enough dip left over to make AT LEAST two weeks of school/work lunches. If you are like me and get sleepy after eating lunch, these almond bean quesadillas are the perfect solution. They are so light! They will get you over the hangries without the 3 p.m. slump.
With extra almond bean dip, I had enough for 10 quesadillas. If you want some additional protein, you can add grilled chicken.
Serve them for dinner or freeze them and store for lunch later. These On the Go Almond Bean Quesadillas are gut healthy and an easy lunch to take on the go or eat at home.
Why the Best Oven Roasted Vegetable Recipe Includes Almonds!
Almonds are incredibly healthy for you and your gut! Additionally, almonds are good for the economy. You can add almonds to your shop local mantra, because the United States is the largest producer of almonds worldwide (Leech, 2018).
Gut Healthy Almonds
With a plethora of healthy benefits, almonds are high in fiber, antioxidants, and healthy fats. There is really so much more to say on almonds that they have their own post here. You can read more on my post about almonds or get the basic facts on why almonds benefit your gut health below.
Almonds are a Natural Antioxidant
Antioxidants keep our bodies from damage related to aging and stress. This includes reducing inflammation and the potential for cancer (Ames et al., 1993). One of the primary antioxidants in almonds is phytic acid. Phytic acid binds certain compounds to prevent them from being absorbed.
Reduced Cholesterol
Almonds help reduce your cholesterol. How? They contain particular acids that prevent uptake of harmful compounds being absorbed into our bodies.
Kale, another gut healthy food I’ve posted about, also contains antioxidants which prevent compounds from being absorbed into our bloodstream. Kale, containing bile acid, has been shown to support maintaining healthy cholesterol levels.
So, perhaps it is unsurprising then, that almonds have also been found to both reduce cholesterol levels and potentially reduce risk for heart disease.
In fact, a clinical randomized, controlled study examined 65 adults who were pre-diabetic (Wien, 2010). They split them into two groups, and asked one group to eat just 2 oz of almonds per day for 4 months (Wien, 2010). The results showed significantly decreased insulin levels as compared to the nut free control group (Wien et al., 2010).
In another randomized controlled study, individuals who ate almonds instead of a muffin with identical calories, showed significant reductions in cholesterol levels, particularly the “bad cholesterol” we all have to watch (Berryman et al., 2015).
Gut Health Secret
Choose Roasted Almonds Over Blanched Almonds
While it may be the trendy thing to eat blanched almonds, it is not the gut healthy choice. The primary component in almonds that makes them SO GOOD for you is found in their skin. The brown skin on almonds contains many of the antioxidants including phytic acid. So, before you go with those white almonds in the deli section, look for roasted and lightly salted almonds with the skin!
(Bolling et al., 2011; Garrido et al., 2008)
Favorite Almonds at the Supermarket
The best almonds at the supermarket at Blue Diamond! They come in a resealable bag and stay fresh longer than other brands. You can get them plain, roasted and lightly salted, or roasted and salted. They are seriously so good I always have them in the cupboard.
You can find them at Whole Foods, Target, or most of your local grocery stores.
Sheet Pan Roasted Vegetables
The baked Northern beans and roasted almonds come together as an absolutely delicious almond dip. Top it with the best roasted vegetables you have ever had and enjoy a five star dinner!
This recipe is full of fiber, protein, and will leave you feeling happily full and healthy. Try it tonight and use the left overs the next day to make light and fresh quesadillas you can pack for lunch or eat on the go.
Hack: Your Best Roasted Vegetables Recipe with Almond Dip
Equipment
Ingredients
Beans
- 1 lb dried Northern Beans
- 6 cups chicken or bean stock
- 1 bay leaf
- 1.5 tbsp onion powder
- 3 tsp garlic powder
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 2 tsp Mediterranean sea salt
The Dip
- 12 garlic cloves halved, with the sprouts removed from the center of the clove.
- 14 oz bag of roasted almonds (whole or in pieces) lightly salted
- 2/3 cup olive oil extra virgin
- 1/2 cup Greek yogurt whole milk
- 1 medium lemon zested and juiced
- 1 tbsp Mediterranean sea salt
The Vegetables
- 12 small carrots julienned
- 1 medium zucchini sliced thickly
- 12 oz green beans with stems removed
- 2 medium red onions thinly sliced
- 1 large lemon sliced
- 6 oz white mushrooms sliced thickly
- 1 cup olive oil extra virgin
- 2 tbsp cumin
- 2 tsp thyme
- 1 tsp Mediterranean sea salt or to taste
- 1 tbsp ground black pepper or to taste
- 1 tbsp honey raw
Instructions
Make the Beans
- Pour 1 lb or 2 1/2 cups Northern dried beans into your Instant Pot.1 lb dried Northern Beans
- Add garlic powder, onion powder, thyme and salt.1.5 tbsp onion powder, 3 tsp garlic powder, 1 tsp dried thyme, 2 tsp Mediterranean sea salt
- Pour in stock.6 cups chicken or bean stock
- Place bay leaf on top.1 bay leaf
- Cook the Beans. Close your Instant Pot lid and turn the valve to "sealed."
- Press the beans button. This should set the time for 30 minutes.
- When the timer goes off, you can vent naturally or manually. Then proceed to making the dip!
Make the Dip
- After the beans are cooked and the Instant Pot has vented, you can make the dip.
- Drain the beans in a strainer. You can save the stock if you want for another use.
- If your almonds are whole, place them in a food processor with the sharp blade attached. Pulse several times until they are chopped into small pieces.14 oz bag of roasted almonds (whole or in pieces)
- Mince the garlic.12 garlic cloves
- Using an immersion blender, blend the beans until they are lightly blended.
- Zest the lemon. Add the lemon zest to the instant pot.1 medium lemon
- Next, cut the lemon in half and add the juice of the lemon to the pot.1 medium lemon
- Add the garlic to the pot.12 garlic cloves
- Blend lightly with your immersion blender.
- Add the salt, Greek yogurt, and olive oil to the pot. Blend.1/2 cup Greek yogurt, 1 tbsp Mediterranean sea salt, 2/3 cup olive oil
- Add the almonds. Stir with a large spoon.14 oz bag of roasted almonds (whole or in pieces)
- You're ready to plate the dip! You can leave on warm in the Instant Pot until the roasted vegetables are ready.
Roast the Vegetables
- Preheat the oven to 450 degrees Fahrenheit.
- Take two large baking sheets and line them with parchment paper.
- Wash and julienne the carrots. I like to cut off the top part with the stem. Halve. Then cut them on a diagonal. Place on the baking sheets.12 small carrots
- Wash and cut off the top and bottom of the red onions. Thinly slice the remaining onions. Place on the baking sheets.2 medium red onions
- Wash and thickly slice the zuchinni. Place on the baking sheets.1 medium zucchini
- Wash the green beans. Snap off the ends. Place on the baking sheet.12 oz green beans
- Wash and thickly slice the mushrooms. Place on the baking sheet.6 oz white mushrooms
- Thickly slice the lemon and scatter across both baking sheets.1 large lemon
- Drizzle 1/2 cup of olive oil per baking sheet.1 cup olive oil
- Sprinkle 1 tbsp cumin per baking sheet.2 tbsp cumin
- Dust 1 tsp thyme per baking sheet.2 tsp thyme
- Add 1/2 tsp salt to each baking sheet.1 tsp Mediterranean sea salt
- Generously add ground black pepper to each baking sheet.1 tbsp ground black pepper
- Carefully toss vegetables to coat them in the lemon, olive oil, and seasonings.
- Bake at 450 degrees for about 25-30 minutes.
Serve
- Plate bean dip. Top with roasted vegetable medley. Drizzle with about 1 1/2 tsp honey per plate. Enjoy!1 tbsp honey
I loved the roasted veggies.
Very flavorful, and I’m not a veggie fan. Great touch.
That is great! Roasting them and then the little touch of drizzled honey make them very sweet. I’m glad you enjoyed!