Miso-Maple Carrots with Crispy Chickpeas
Sweet, savory, and pleasantly crunchy, this colorful tray-bake turns humble carrots and chickpeas into a satisfying meal or side dish.
Ingredients
- 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil, divided
- 1 tablespoon white miso
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1 tablespoon sesame seeds
Instructions
- Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss the chickpeas with 1 tablespoon olive oil, cumin, and salt. Spread them on one side of the baking sheet.
- Whisk the miso, maple syrup, rice vinegar, and remaining olive oil in a small bowl. Toss the carrots with half of the mixture, then arrange them beside the chickpeas.
- Roast for 25–30 minutes, turning the carrots and shaking the chickpeas halfway through, until the carrots are tender and the chickpeas are crisp.
- Drizzle the remaining miso mixture over the carrots. Finish with parsley and sesame seeds, then serve warm.