Recipes and Cooking Cumin-Roasted Carrots, Onions, and Lemons with Bean Spread Be the first to rate & review! This Greek-inspired dish uses a garlicky puree of gigante beans as the base for a colorful pile of honey-sweetened roasted veggies. If you can't find gigante beans, use limas. By Joe Yonan Joe Yonan Website Joe Yonan is a plant-based food writer and editor for The Washington Post. He is also the writer of the "Weeknight Vegetarian" column. He is the author of three cookbooks, including Cool Beans. He is a James Beard award winner for his food journalism.Joe graduated from the University of Texas at Austin with a bachelor of arts degree in journalism. Ten years later, he received an associate's degree in culinary arts and chef training from the Cambridge School of Culinary Arts. Learn about BHG's Editorial Process Published on August 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Aubrie Pick Hands On Time: 15 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 6 carrots, trimmed and scrubbed 1 lemon, thinly sliced and seeded ¼ cup extra-virgin olive oil 1 red onion, thinly sliced or wedged 2 teaspoon ground cumin 2 teaspoon kosher salt 2 large pieces lavash or flatbread 2 tablespoon honey or agave nectar 2 cup Garlicky Bean Spread (see recipe) A few cooked whole gigante or lima beans (optional) 1 cup fresh dill, chopped Directions Set a rack in upper position of oven and put a large rimmed baking sheet on rack. Preheat oven to 450°F. Cut carrots in half lengthwise. Toss carrots and lemon slices with 1/4 cup olive oil, the onion, cumin, and 2 teaspoons kosher salt. Spread on baking sheet. Roast until carrots are lightly browned and tender, lemon has started to char, and onion is bright red, 30 minutes, tossing halfway. Remove carrot mixture, turn off oven, and warm lavash on rack. Drizzle carrot mixture with honey; toss while warm. To serve, spread lavash with Garlicky Bean Spread, top with vegetables, and garnish with whole beans (if using) and dill. Serves 4. Garlicky Bean Spread (Skordalia) In a food processor, pulse 1 1/4 cups unsalted roasted almonds. Add 1 1/2 cups cooked gigante beans (without cooking liquid) or one 15-oz. can lima beans (drained and rinsed), 10 garlic cloves, 1/3 cup olive oil, 2 Tbsp. lemon juice, 1 1/2 tsp. kosher salt, 1/2 cup plain yogurt, and 1 tsp. lemon zest. Puree; season to taste. Makes 2 3/4 cups. Rate it Print Nutrition Facts (per serving) 589 Calories 39g Fat 56g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 589 % Daily Value * Total Fat 39g 50% Saturated Fat 5g 25% Sodium 922mg 40% Total Carbohydrate 56g 20% Total Sugars 18g Protein 13g Vitamin C 34.1mg 171% Calcium 215mg 17% Iron 4.2mg 23% Potassium 830mg 18% Folate, total 44.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.