Sheet-Pan Honey-Mustard Chickpea with Roasted Brussels & Red Potatoes
Enjoy a vegetarian twist on a classic sheet-pan dinner with hearty chickpeas, sweet honey-mustard glaze, roasted Brussels sprouts, and tender red potatoes. This easy, flavorful meal comes together on one pan for minimal cleanup and maximum taste.
- 2 cups canned chickpeas, drained and rinsed
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups red potatoes, diced
- 3 tbsp olive oil
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
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Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
⏱️ 5 minutes 🌡️ 425°FIn a large bowl, whisk together olive oil, honey, Dijon mustard, lemon juice, garlic powder, salt, and black pepper.
⏱️ 2 minutesAdd chickpeas, Brussels sprouts, and red potatoes to the bowl. Toss until well coated with the honey-mustard dressing.
⏱️ 2 minutesSpread the mixture evenly on the prepared sheet pan.
⏱️ 1 minuteRoast for 25 minutes, shaking the pan halfway through, until veggies are golden and tender.
⏱️ 25 minutes 🌡️ 425°FRemove from oven and garnish with chopped parsley if desired. Serve hot.
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Nutrition Information
Per serving. Values are approximate and may vary.
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