CUMIN-ROASTED CARROTS, ONIONS, AND LEMONS WITH BEAN SPREAD

Name: CUMIN-ROASTED CARROTS, ONIONS, AND LEMONS WITH BEAN SPREAD
Cuisine: Mediterranean
Ingredients: 6 carrots, trimmed and scrubbed; 1 lemon, halved; ¼ cup extra-virgin olive oil; 1 red onion, thinly sliced or cut into thin wedges; 2 teaspoons ground cumin; 2 teaspoons kosher salt; 2 large pieces lavash or another flatbread; 2 tablespoons honey or agave nectar; 2 cups Garlicky Gigante Bean Spread (this page or see Note below); A few whole cooked gigante or lima beans, for garnish (optional); 1 cup lightly packed fresh dill, chopped

7 steps

This is a gorgeous pileup, indeed, with flavors to match. I like to serve it right on large flatbreads for a fun, interactive dinner-party dish NOTE If you don’t have the bean spread on hand, make a quick version by mashing 1 cup canned lima beans (drained and rinsed) with 6 pressed garlic cloves, ¼ cup vegan or dairy yogurt, ⅔ cup roasted chopped almonds, a drizzle of olive oil, and kosher salt to taste

Updated at: Thu, 17 Aug 2023 03:16:14 GMT

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Ingredients

4 servings

¼ cupextra-virgin olive oil

1red onion

thinly sliced or cut into thin wedges

2 teaspoonsground cumin

2 teaspoonskosher salt

2 pieceslavash

large, or another flatbread

2 tablespoonshoney

or agave nectar

2 cupsGigante Bean Spread

3gigante beans

whole, cooked, or lima, for garnish, optional

1 cupfresh dill

lightly packed, chopped

Instructions

Step 1

Preheat the oven to 450°F. Set a rack in the upper position. Put a large rimmed baking sheet in the oven while it heats.

Step 2

Cut the carrots in half lengthwise. If they are particularly fat, cut the halves again in half lengthwise.

Step 3

Seed the lemon halves as best you can, then thinly slice them (removing more seeds as you go).

Step 4

Toss the carrots and lemon slices in a bowl with the olive oil, onion, cumin, and salt. Spread them evenly on the baking sheet.

Step 5

Roast until the carrots are lightly browned and tender, the lemon has started to char in spots, and the onion is bright red, about 30 minutes. (Toss with tongs and respread on the sheet halfway through.) Remove the pan with the carrot mixture, turn off the oven, and put the lavash directly on the oven racks for a few minutes to warm.

Step 6

Drizzle the carrot mixture with the honey and toss while warm.

Step 7

To serve, lay the warm lavash on large platters. Spread half the bean spread on each lavash, top with half the carrot mixture, garnish with the whole beans, if using, and scatter with the dill.