Sheet-Pan Carrots & Chickpeas with Tahini
Roasted carrots and crispy chickpeas pack on the fiber in this vegan main dish. The tahini sauce strikes the perfect balance of nuttiness and sweetness.
:max_bytes(150000):strip_icc()/sheet-pan-carrots-chickpeas-with-tahini-8064194-1x1-b09d6463264d4c53ae40af36e32269db.jpg)
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large bunch carrots with tops (about 1 pound), peeled
- 1 (15.5 ounce) can no-salt-added chickpeas, rinsed
- 0.25 cup sesame oil, divided
- 0.25 cup cider vinegar, divided
- 0.5 teaspoon salt
- 0.25 teaspoon ground pepper
- 0.25 cup tahini
- 2 teaspoons pure maple syrup
- 2 tablespoons water
Instructions
- 1
Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
- 2
Trim carrot tops, removing the green parts and leaving about 1/4 inch of stem attached to each carrot. Reserve about 1/4 cup carrot tops for serving (reserve remaining carrot tops for another use). Cut the carrots in half lengthwise; transfer to the prepared baking sheet. Add chickpeas to the baking sheet.
- 3
Combine 2 tablespoons sesame oil, 1 tablespoon vinegar, salt and pepper in a small bowl; whisk well to mix. Drizzle over the carrot mixture; toss to coat. Spread the carrot mixture in a single layer.
- 4
Roast until the carrots are tender and the chickpeas are beginning to crisp, 25 to 30 minutes.
- 5
Meanwhile, whisk tahini, maple syrup and the remaining 3 tablespoons vinegar and 2 tablespoons oil in a medium bowl. Add water; whisk until well combined.
- 6
Transfer the roasted carrot mixture to a large platter; drizzle with 1/3 cup of the tahini sauce. Garnish with the reserved carrot tops; serve warm with the remaining tahini sauce.