Sheet-Pan Honey-Balsamic Chickpea 'Chicken' with Roasted Brussels Sprouts & Carrots
This vegetarian twist on a classic sheet-pan dinner features protein-packed chickpeas marinated in a honey-balsamic glaze, roasted alongside Brussels sprouts and carrots for a hearty, flavorful meal. Perfect for busy weeknights, this dish delivers delicious, balanced nutrition in just 25 minutes.
- 2 cups canned chickpeas (drained and rinsed)
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups carrots, peeled and sliced into 1/2-inch rounds
- 1 cup red onion, sliced
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
⏱️ 5 minutes 🌡️ 425°FIn a large bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, minced garlic, smoked paprika, thyme, salt, and pepper.
⏱️ 2 minutesAdd chickpeas, Brussels sprouts, carrots, and red onion to the bowl. Toss until evenly coated with the marinade.
⏱️ 2 minutesSpread the mixture evenly on the prepared sheet pan.
⏱️ 1 minuteRoast in the preheated oven for 18-20 minutes, stirring halfway through, until veggies are tender and caramelized.
⏱️ 20 minutes 🌡️ 425°FRemove from oven, garnish with chopped parsley, and serve warm.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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