Combine the white beans, 5 fresh basil leaves, R.W. Knudsen Carrot Juice, almond butter and maple syrup in the food processor and puree until very smooth, about 3 minutes.
Season to taste with sea salt and pepper. Scrape down the sides, if needed. Transfer to a small bowl and drizzle over the roasted veggies on a serving platter. Serve immediately. Veggies and sauce will keep in the fridge for up to 3 days in sealed separate containers.