Recipe Library
Sheet-Pan Carrots & Chickpeas with Tahini
Sweet roasted carrots and chickpeas develop deep caramel notes against a crisp edge, then meet a silky maple-tahini drizzle that balances nutty richness with gentle tang. Fresh carrot tops add a bright, herbal finish to every bite.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 362
- Protein
- 9g
- Carbs
- 32g
- Fat
- 23g
- Fiber
- 8g
- Sugar
- 8g
- Sodium
- 397mg
Ingredients
- 1 large bunch carrots with tops (about 1 pound), peeled
- 1 (15.5 ounce) can no-salt-added chickpeas, rinsed
- 1/4 cup sesame oil, divided
- 1/4 cup cider vinegar, divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 cup tahini
- 2 teaspoons pure maple syrup
- 2 tablespoons water
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
- Trim carrot tops, removing the green parts and leaving about 1/4 inch of stem attached to each carrot. Reserve about 1/4 cup carrot tops for serving (reserve remaining carrot tops for another use). Cut the carrots in half lengthwise; transfer to the prepared baking sheet. Add chickpeas to the baking sheet.
- Combine 2 tablespoons sesame oil, 1 tablespoon vinegar, salt and pepper in a small bowl; whisk well to mix. Drizzle over the carrot mixture; toss to coat. Spread the carrot mixture in a single layer.
- Roast until the carrots are tender and the chickpeas are beginning to crisp, 25 to 30 minutes.
- Meanwhile, whisk tahini, maple syrup and the remaining 3 tablespoons vinegar and 2 tablespoons oil in a medium bowl. Add water; whisk until well combined.
- Transfer the roasted carrot mixture to a large platter; drizzle with 1/3 cup of the tahini sauce. Garnish with the reserved carrot tops; serve warm with the remaining tahini sauce.