Recipe Library
Sheet-Pan Balsamic-Parmesan Roasted Chickpeas & Vegetables
Golden roasted chickpeas tumble with sweet baby carrots, spring onions, and crisp asparagus, all glistening under a shower of Parmesan. A honeyed balsamic drizzle adds tangy brightness that clings to every caramelized bite.
- Total
- 50 min
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
Nutrition per Serving
- Calories
- 399
- Protein
- 12g
- Carbs
- 34g
- Fat
- 24g
- Fiber
- 9g
- Sugar
- 8g
- Sodium
- 431mg
Ingredients
- 1 (15 ounce) can no-salt-added chickpeas, rinsed
- 8 ounces multicolored baby carrots with tops, trimmed and peeled
- 2 bunches spring onions, tops removed and bulbs halved lengthwise
- 6 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon salt, divided
- 8 ounces asparagus, cut into 2-inch pieces
- 1/2 cup grated Parmesan cheese
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon ground pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Place a large rimmed baking sheet on middle rack of oven; preheat to 400 degrees F. Line another baking sheet with paper towels. Spread chickpeas on the paper towels; rub with more paper towels to remove skins; discard skins.
- Transfer the chickpeas to a large bowl. Add carrots, spring onions, 3 tablespoons oil and 1/8 teaspoon salt; toss to coat. Spread in an even layer on the hot baking sheet. Roast until the vegetables are golden brown and tender, about 30 minutes, tossing halfway through and adding asparagus during the last 10 minutes of cooking. Sprinkle Parmesan evenly over the vegetable mixture and continue roasting until the cheese is melted, about 5 minutes.
- Meanwhile, whisk vinegar, honey, mustard, pepper and the remaining 3 tablespoons oil and 1/8 teaspoon salt in a small bowl. Drizzle the balsamic dressing over the vegetable mixture; sprinkle with thyme leaves. Serve immediately. Recipe developed by Marianne Williams