8 ounces carrots
1 teaspoon plus
2 tablespoons extra virgin olive oil, divided
One 15-ounce can cannellini beans, drained and rinsed
Juice of half a lemon (2 tablespoons)
1 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
- Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and set aside. (The aluminum foil makes for easy clean up!)
- Peel the carrots and cut into ½-inch pieces. For thick carrots, cut lengthwise first. Place in a medium-size bowl with 1 teaspoon of the oil, and toss with a pinch of kosher salt and pepper until the carrots are well coated. Arrange the carrots on the baking sheet and bake until tender and lightly browned, about 25 minutes. Stir every 10 minutes to ensure even baking. Set aside to cool.
- Place the carrots, beans, the remaining 2 tablespoons oil, lemon juice, honey, salt, and cinnamon in the bowl of a food processor and process until smooth and creamy. Season with additional salt to taste. Add 1 to 2 tablespoons of water if you prefer a slightly thinner consistency.
Nutrition Information per Serving (generous ¼ cup): 130 calories, 6g fat (1g saturated), 140mg sodium, 16g carbohydrate, 4g fiber, 4g protein, 110% vitamin A