Roasted Carrot Chickpea Sheet Pan

Name: Roasted Carrot Chickpea Sheet Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb carrots, peeled and sliced; 1 can (15 oz) chickpeas, drained and rinsed; 2 tbsp olive oil; 1 tsp cumin; 1 tsp smoked paprika; Salt and pepper to taste; Fresh parsley, chopped; Lemon wedges

Highlighted under: Healthy & Light

I love this Roasted Carrot Chickpea Sheet Pan recipe because it combines vibrant flavors and is so easy to make. The sweetness of the roasted carrots pairs beautifully with the nuttiness of chickpeas, creating a hearty dish that’s perfect for lunch or dinner. I enjoy how the spices infuse the vegetables, making each bite bursting with flavor. Plus, it's a one-pan meal, which means less cleanup and more time to savor this delicious offering with family and friends.

Created by

Keira Thompson

Last updated on 2026-01-18T02:34:09.674Z

When I first tried making this Roasted Carrot Chickpea Sheet Pan dish, I was blown away by how simple yet flavorful it turned out. The key is letting the carrots caramelize beautifully while keeping the chickpeas crispy. I learned that using quality spices can elevate the entire dish, so I don't hold back on the cumin and paprika!

I've also experimented with different veggies, and I've found that adding red onions creates a lovely sweetness that complements the carrots. Roasting everything together really brings out their natural flavors, and I always make extra as leftovers are delicious, too!

        Why You'll Love This Recipe
        Quick and easy one-pan meal for busy weeknights
Nutritious and satisfying with great texture
Versatile – you can add your favorite seasonal vegetables

      

Understanding the Ingredients

The combination of carrots and chickpeas not only provides a delightful texture but also a nutritional powerhouse. Carrots are rich in beta-carotene, contributing to their naturally sweet flavor, particularly when roasted, while chickpeas add protein and fiber, creating a satisfying meal. The spices used – cumin and smoked paprika – enhance the earthy tones of the chickpeas and bring out the sweetness of the carrots, creating a well-rounded flavor profile.

It's essential to use fresh carrots for this recipe. Look for firm, vibrant carrots without blemishes. If you're in a pinch, pre-cut or frozen carrots can work, but they might require slightly less roasting time. Chickpeas, whether canned or cooked from dry, should be well-rinsed to eliminate excess sodium and improve overall taste. Feel free to swap in any spices you enjoy; for example, garam masala or chili powder could add an interesting twist.

Roasting Tips for Perfect Carrots

Roasting at the right temperature is key to achieving the perfect caramelization on your carrots. At 425°F (220°C), the carrots should roast for about 25-30 minutes, but keep an eye on them towards the end of the cooking time. You'll know they’re done when they're fork-tender and have a slightly charred edge. Stagger the carrots’ placement on the baking sheet to allow for even roasting, ensuring that they aren’t overcrowded.

If you're looking for an added crunch, consider broiling the vegetables for the last 2-3 minutes of roasting. Just be vigilant to prevent burning. Alternatively, you can sprinkle some panko breadcrumbs over the veggies in the last few minutes. This can elevate your dish with an extra layer of texture, making it even more enjoyable.

Ingredients

For the Roasted Vegetable Mix

1 lb carrots, peeled and sliced
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste

For Garnish (Optional)

Fresh parsley, chopped
Lemon wedges

Enjoy your healthy and colorful meal!

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Veggies

In a large bowl, combine the sliced carrots and chickpeas. Drizzle with olive oil and season with cumin, smoked paprika, salt, and pepper. Toss well to coat.

Spread on the Baking Sheet

Spread the vegetable mix evenly on a baking sheet lined with parchment paper.

Roast the Veggies

Roast in the preheated oven for 25-30 minutes, stirring halfway through until the carrots are tender and lightly caramelized.

Serve

Remove from the oven, let cool for a few minutes, then serve with fresh parsley and lemon wedges, if desired.

Enjoy your delicious roasted dish!

Pro Tips

For an even richer flavor, try adding a drizzle of balsamic vinegar before serving.

Serving Suggestions

This Roasted Carrot Chickpea Sheet Pan dish is versatile and can be served in various ways. Serve it over a bed of quinoa or couscous for a heartier meal. The addition of a dollop of yogurt or tahini can amplify the flavors, bringing a creaminess that complements the spices beautifully. You can also add a sprinkle of your favorite seeds for extra crunch.

For a delightful brunch option, try serving this dish cold as a salad, tossed with baby greens and a light lemon vinaigrette. The contrast of warm roasted vegetables with the fresh greens makes for a pleasant texture change, ensuring every bite is refreshing and satisfying.

Make-Ahead and Storage

You can streamline your weeknight meal prep by making this dish ahead of time. The roasted carrots and chickpeas can be cooked in advance and stored in an airtight container in the fridge for up to 4 days. Just reheat in the oven or microwave before serving to bring back their original texture and warmth.

For longer storage, consider freezing the roasted mixture. Store in a freezer-safe container, and it can last up to 3 months. When ready to enjoy, let it thaw overnight in the fridge and then reheat until steaming. This allows you to have quick, nutritious meals at your fingertips while avoiding food waste.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Sweet potatoes, bell peppers, and zucchini all work wonderfully.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

→ Can this recipe be made vegan?

Yes, this recipe is naturally vegan-friendly as it contains no animal products.

→ What can I serve with this dish?

It pairs well with grains like quinoa or brown rice, or even as a filling in a wrap.