Roasted White Beans with Carrot and Crispy Sage

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the drained white beans dry with a clean kitchen towel to remove excess moisture, which helps them crisp up during roasting.

   Tip: Drier beans will achieve a crispier exterior when roasted.

2. 2

   On a large baking sheet, combine the dried white beans, carrot rounds, minced garlic, and sage leaves. Drizzle generously with olive oil and toss everything together until well coated.

   Tip: Use your hands to toss for even coating.

3. 3

   Sprinkle the sea salt, black pepper, smoked paprika, and red pepper flakes evenly over the mixture. Toss again to distribute the seasonings uniformly throughout.

4. 4

   Spread the mixture in a single layer on the baking sheet, ensuring the beans and carrots aren't overcrowded. Pour the vegetable broth around the pan to add moisture during roasting.

   Tip: A crowded pan will steam rather than roast; use two sheets if needed.

5. 5

   Roast in the preheated oven for 25-30 minutes, stirring halfway through cooking. The beans should turn golden and crispy at the edges, and the carrots should be tender and caramelized.

   Tip: Listen for a gentle rattling when you shake the pan to tell if beans are crisping up.

6. 6

   Remove from the oven and immediately sprinkle with fresh lemon zest while the dish is still hot. Taste and adjust seasonings as needed with additional salt or pepper.

   Tip: The lemon zest adds brightness that balances the richness of the roasted beans.