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Best Roasted Vegetables Recipe

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!
5 from 1 vote
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Course Appetizer, Main Course, Side Dish
Cuisine American, Mediterranean, Vegetarian
Servings 6
Calories 720 kcal

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

Notes

To save the bean stock, place a strainer in a large bowl. Then, drain the beans and shake them lightly in the strainer to get all the excess liquid out. Next, put the beans back in the pot. You can pour the bean stock liquid into jars or Tupperware for later use.
This Mediterranean inspired almond bean dip is my take on a bean spread from Joe Yonan in his book Cool Beans.

Nutrition

Calories: 720kcalCarbohydrates: 42gProtein: 18gFat: 57gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 40gTrans Fat: 0.01gCholesterol: 3mgSodium: 2123mgPotassium: 1271mgFiber: 13gSugar: 13gVitamin A: 17235IUVitamin C: 28mgCalcium: 229mgIron: 5mg
Keywords air fryer, almonds, baked beans, immersion blender, instant pot, northern beans, pressure cooker, roasted peppers
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