Roasted Carrots and Beans with Dip
If there’s one meal that perfectly balances warmth, comfort, and nourishment, it’s this Roasted Carrots and Beans with Dip. It’s vibrant, protein-packed, and bursting with roasted, earthy sweetness paired with a creamy, tangy dip that brings everything together beautifully.
Whether you serve it as a light lunch, a side dish, or a snack platter to share, this recipe offers the best of both worlds — wholesome roasted veggies and a luscious, flavor-packed dip.
Why You’ll Love This Roasted Carrots and Beans with Dip Recipe
- Simple and nutritious – Just a few pantry staples create a well-balanced, plant-based meal full of fiber, protein, and vitamins.
- Perfect texture combo – Soft, caramelized carrots meet creamy beans and a silky, tangy dip.
- Naturally vegan and gluten-free – No adjustments needed for a wholesome, allergy-friendly dish.
- Great for meal prep – Both the roasted veggies and the dip can be made ahead of time.
- Customizable – You can switch the beans, spice blend, or even the dip ingredients to suit your taste.
Ingredients You’ll Need
For the Roasted Carrots and Beans
- 4–5 large carrots, chopped into chunks
- 1 large onion, sliced into half moons
- 1 can of kidney beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- Fresh dill, to garnish
For the Creamy Sun-Dried Tomato Dip
- 1 can chickpeas, drained and rinsed
- 5 sun-dried tomatoes in oil
- 1 tbsp balsamic vinegar
- 2 tbsp tahini
- 1 clove garlic
- Salt to taste
- ⅓ cup water, adjust for texture
Tips and Variations
Spice It Up
Feel free to play with the seasoning — a pinch of cumin, coriander, or smoked paprika would add depth and warmth.
Change the Beans
No kidney beans? Try chickpeas, cannellini beans, or black beans instead. Each brings a unique texture and flavor.
Add Brightness
A squeeze of lemon juice or a drizzle of balsamic glaze over the roasted veggies before serving adds lovely acidity.
Make It Garlic-Rich
Roast a few whole garlic cloves alongside the carrots — they’ll turn sweet and buttery, perfect to mash into the dip or toss with the beans.
Salt and Texture
Roasting brings out the natural sweetness of carrots, but seasoning at the right stage makes a difference — toss them in oil and spices before roasting so the flavors penetrate.
For Creamier Dip
Add a splash of olive oil to the dip for a richer, silkier consistency. You can also replace part of the tahini with cashew butter for a subtle sweetness
Make Ahead & Storage Tips
- For meal prep: You can roast the veggies and make the dip up to 3 days in advance. Store them separately in airtight containers in the fridge.
- To reheat: Simply rewarm the roasted veggies in the oven at 180°C (350°F) for 10–15 minutes, or serve cold for a refreshing contrast.
- Dip storage: The dip lasts up to 5 days in the fridge. Stir before serving, as it may thicken slightly when chilled.
- Freezing: You can freeze the dip in a small airtight container for up to 2 months — thaw overnight in the fridge before use.
FAQs About Roasted Carrots and Beans with Dip
1. Can I use other vegetables instead of carrots?
Absolutely! Sweet potatoes, parsnips, or even pumpkin work beautifully in this recipe. Just keep the pieces evenly sized so they roast properly.
2. Can I use dried beans instead of canned?
Yes, just make sure to soak and cook them beforehand until tender. You’ll need about 1½ cups cooked beans to replace one can.
3. What can I use instead of tahini in the dip?
If you don’t have tahini, try cashew butter, almond butter, or even a bit of peanut butter as a substitute. Each adds a slightly different flavor but still keeps the dip creamy.
4. Can I make this recipe oil-free?
Definitely. For oil-free roasting, toss the veggies in a little balsamic vinegar or vegetable broth before roasting to help them caramelize. Omit the oil from the dip — the sun-dried tomatoes in oil should provide enough richness.
5. Can I serve this Roasted Carrots and Beans with Dip dish cold?
Yes! It tastes just as delicious cold or at room temperature, making it ideal for picnics, lunchboxes, or potlucks.
6. What kind of sun-dried tomatoes should I use?
Use the ones packed in oil — they’re softer and blend easily, adding richness and depth. If you have dry ones, soak them in warm water for 15–20 minutes first.
7. Can I use another vinegar?
Sure! Red wine vinegar or apple cider vinegar can replace balsamic for a slightly different tang.
8. How long does the dip last in the fridge?
It stays fresh for up to 5 days in an airtight container. The flavors even develop more after a day!
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Roasted Carrot and Beans with Dip
Ingredients
For the roasted carrots and beans:
- 4-5 large carrots chopped into chunks
- 1 large onion sliced into half moons
- 1 can kidney beans drained and rinsed
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 1 handful fresh dill to garnish
For the dip:
- 1 can chickpeas drained and rinsed
- 5 sun-dried tomatoes in oil
- 1 tbsp balsamic vinegar
- 2 tbsp tahini
- 1 clove garlic
- Salt to taste
- ⅓ cup water adjust for texture
Instructions
- Preheat oven to 200°C (400°F).
- On a baking tray, combine carrots, onion, and kidney beans.
- Drizzle with olive oil, sprinkle with paprika, salt, and pepper. Toss to coat.
- Roast for 25–30 minutes, stirring halfway through, until carrots are golden and tender.
- Make the dip: In a blender, combine chickpeas, sun-dried tomatoes, tahini, balsamic vinegar, garlic, salt, and water. Blend until smooth and creamy.
- Adjust consistency with more water if needed, and taste for seasoning.
- Serve the roasted veggies warm or at room temperature with the dip on the side and garnish with fresh dill. Enjoy!
