This easy sheet-pan meal features herb-roasted carrots and potatoes with crispy chickpeas. It’s a complete vegan meal that is quick and healthy. It’s an excellent family meal to pull together on a busy weeknight!
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Why You’ll Love This Recipe
Simply Nutritious: This is a simple recipe made with whole-food plant-based ingredients. With a balance of protein, carbohydrates, vitamins, and minerals, you have a meal that tastes great and is also good for you.
Easy Preparation: This meal is easy to prepare. If you have time to do a little meal prep on the weekend, it’s even easier to pull together. You need to do a bit of chopping with the potatoes and carrots, but other than that, you only need to toss the vegetables and chickpeas in a bit of oil and herbs and bake! It doesn’t get much easier than that!
Customizable: One of the things I love about this recipe is that you can use any herbs and spices you like to change up the flavors. I’ve gone with traditional herbs such as thyme and oregano, but if you want something smoky, consider smoked paprika. If you like some spice, consider adding cayenne or chili powder. You can spice things up differently every time you make it!
Ingredients and Notes
Carrots: This recipe calls for four large orange carrots. Feel free to use rainbow carrots, increase the number of carrots to serve more people, or have leftovers for another night.
Yukon Gold Potatoes: This potato variety crisps nicely in the oven and has a creamy interior that makes them quite decadent!
Chickpeas: You can use canned chickpeas or make them from dried. If you use canned chickpeas, consider saving the aquafaba (the brine from the chickpeas) for another recipe, like this aquafaba chocolate mousse.
Herbs and Spices: I’ve chosen to season the carrots, potatoes, and chickpeas with garlic, thyme, oregano, salt, and pepper, but feel free to use your creativity. Adding rosemary, basil, or sage would complement these flavors nicely.
Fresh Parsley: Adds a touch of freshness to the dish that brightens the flavors.
Lemon Juice: A hint of acidity that brings out the flavor of the carrots and potatoes.
How to Make Roasted Carrots and Potatoes with Crispy Chickpeas
- Preheat the oven to 425°F.
- Toss the carrots and diced potatoes in a large bowl with one tablespoon of olive oil, minced garlic, dried thyme, dried oregano, ¼ teaspoon salt, and ¼ teaspoon ground black pepper.
- Spread the seasoned carrots and potatoes on a baking sheet and roast for 20 minutes.
- While the carrots and potatoes are in the oven, toss the chickpeas with one tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon ground black pepper in a large bowl.
- Add chickpeas to the baking sheet after the carrots and potatoes cook for about 10 minutes.
- Continue roasting for another 10 minutes or until the vegetables are tender, slightly charred, and the chickpeas are crispy.
- Remove the baking sheet from the oven and let it cool for a few minutes.
- Garnish with chopped fresh parsley and a squeeze of fresh lemon juice. Serve hot.
Cooking Tips
- Use two baking sheets. One for the carrots and potatoes and the other for the chickpeas. This ensures that the chickpeas get extra crispy.
- Place the vegetables and chickpeas in a single layer on the baking sheet. If they are too close or overlap, they will steam rather than roast.
Serving Suggestions
Sauce: Add a creamy element to this dish by drizzling it with my cashew pesto or vegan tahini sauce.
More Protein: Chickpeas contain plant protein, but if your family would like something extra, add their favorite lean protein.
More Veggies: I can never get enough vegetables. Serve these roasted carrots and potatoes with a small side salad or my Mediterranean cucumber salad!
Storage
Fridge: Allow the carrots and potatoes to cool to room temperature. Transfer to an airtight container. Keep in the fridge for up to 3 days.
Reheat: To quickly crisp the vegetables, place them in the air fryer and set the temperature to 350°F for about 5 minutes. Alternatively, microwave until heated through.
More Vegan Sheet Pan Meals!
Recipe
Roasted Carrots and Potatoes with Crispy Chickpeas
Equipment
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Ingredients
- 4 large carrots peeled and chopped
- 1 lb Yukon Gold Potatoes washed and cut into cubes
- 15 ounces chickpeas (canned) drained and rinsed
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt divided
- ½ teaspoon ground black pepper dived
- ¼ cup fresh parsley roughly chopped
- 2 tablespoon lemon juice fresh
Instructions
- Preheat the oven to 425°F.
- Toss the carrots and diced potatoes in a large bowl with 1 tablespoon of olive oil, minced garlic, dried thyme, dried oregano, ¼ teaspoon salt, and ¼ teaspoon ground black pepper.
- Spread the seasoned carrots and potatoes on a baking sheet and roast for 20 minutes.
- While the carrots and potatoes are in the oven, toss the chickpeas with 1 tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon ground black pepper in a large bowl.
- Add chickpeas to the baking sheet after the carrots and potatoes have been cooking for about 10 minutes.
- Continue roasting for another 10 minutes or until the vegetables are tender, slightly charred, and the chickpeas are crispy.
- Remove the baking sheet from the oven and let it cool for a few minutes.
- Garnish with chopped fresh parsley and a squeeze of fresh lemon juice. Serve hot.
Notes
- Bake on a separate baking sheet lined with parchment paper or aluminum foil for the crispest chickpeas.
- Store in the fridge in an airtight container for up to 3 days.
- Reheat in the air fryer at 350°F for 5 minutes.
Alison Corey
Everything came out of the oven perfectly crispy.