Sheet-Pan Maple-Mustard Chickpea 'Chicken' with Roasted Carrots & Brussels Sprouts
This vegetarian sheet-pan dinner features hearty chickpeas tossed in a savory maple-mustard glaze, paired with tender roasted carrots and Brussels sprouts for a satisfying, protein-rich meal. Perfect for busy weeknights, this dish is easy to prepare and packed with flavor.
- 2 cups canned chickpeas, drained and rinsed
- 2 cups carrots, peeled and sliced
- 2 cups Brussels sprouts, halved
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.75 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.
🌡️ 425°FIn a large bowl, whisk together olive oil, Dijon mustard, maple syrup, garlic powder, smoked paprika, salt, and black pepper.
⏱️ 2 minutesAdd chickpeas, carrots, and Brussels sprouts to the bowl and toss until well coated.
⏱️ 2 minutesSpread the mixture evenly on the prepared sheet pan.
⏱️ 1 minuteRoast for 20-22 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
⏱️ 22 minutes 🌡️ 425°FRemove from oven, sprinkle with fresh parsley if desired, and serve hot.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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