Sheet-Pan Balsamic-Parmesan Roasted Chickpeas & Vegetables

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A tangy, balsamic dressing and nutty Parmesan cheese combine to coat tender roasted vegetables and chickpeas in this springy vegetarian dinner. To keep it vegetarian, serve it over quinoa or, for meat-eaters, serve with roasted chicken or pan-seared fish.

Marianne Williams

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Jessica Ball, M.S., RD

Prep Time:

15 mins

Additional Time:

25 mins

Total Time:

40 mins

Servings:

Yield:

4 cups

Nutrition Profile:

High-Calcium Bone-Health Diabetes-Friendly Nut-Free Healthy Aging Healthy Immunity Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegetarian Egg-Free Gluten-Free

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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
¼ teaspoon salt, divided
8 ounces asparagus, cut into 2-inch pieces
½ cup grated Parmesan cheese
2 tablespoons balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
½ teaspoon ground pepper
1 teaspoon fresh thyme leaves

Directions

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.

Originally appeared: EatingWell.com, March 2020

Nutrition Facts (per serving)

399	Calories
24g	Fat
34g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup
Calories 399
% Daily Value *
Total Carbohydrate 34g	12%
Dietary Fiber 9g	31%
Total Sugars 8g
Added Sugars 2g	3%
Protein 12g	24%
Total Fat 24g	31%
Saturated Fat 4g	22%
Cholesterol 9mg	3%
Vitamin A 9056IU	181%
Vitamin C 17mg	19%
Folate 133mcg	33%
Sodium 431mg	19%
Calcium 216mg	17%
Iron 3mg	19%
Magnesium 65mg	16%
Potassium 645mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Sheet-Pan Balsamic-Parmesan Roasted Chickpeas & Vegetables

Ingredients

Directions

Nutrition Facts (per serving)

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