Sheet Pan Balsamic Parmesan Roasted Chickpeas Vegetables
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
Instructions
Sheet-Pan Balsamic-Parmesan Roasted Chickpeas & Vegetables serves 8 original recipe by EatingWell.
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