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Preheat your oven to 400°F (200°C). In a small, oven-safe dish, add 1 tbsp of olive oil, the garlic and the rosemary. Cover the dish and roast in the oven for 15 to 20 minutes, until the garlic is slightly golden.
Allow to cool down slightly, and remove the rosemary. In a small blender, combine the roasted garlic with its oil, cannellini beans, yogurt, lemon juice, and salt. Blend until perfectly smooth. Keep in the fridge until ready to use.
In a separate bowl, combine the olive oil, za’atar, harissa, maple syrup and salt. Add the chickpeas, carrots and Brussels sprouts, and toss until they’re well coated.
Transfer to a baking sheet and roast in the oven for 20 to 25 minutes, until the chickpeas are slightly crispy.
To serve, spread the garlic confit dip in a bowl, layer with the roasted veggies and top with a sprinkle of pistachios and parsley.