Honey-Glazed Carrot and Chickpea Sheet Pan Roast

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

An easy sheet pan roast of sweet honey-glazed carrots and hearty chickpeas, seasoned with warm spices for a wholesome Mediterranean-inspired side or light main dish. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs carrots, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

  1. Step 1: Preheat oven to 425°F and line a large baking sheet with parchment paper. Place 4 large peeled carrots cut into 2-inch sticks and 1 can (15 ounces) rinsed chickpeas on the baking sheet.
  2. Step 2: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons honey, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined.
  3. Step 3: Drizzle the honey-spice mixture evenly over the carrots and chickpeas, then toss gently with your hands or a spatula to coat all pieces thoroughly.
  4. Step 4: Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through, until carrots are tender and chickpeas are slightly crispy.
  5. Step 5: Remove from oven and sprinkle with 2 tablespoons chopped fresh parsley. Serve warm with lemon wedges on the side for squeezing over the dish.

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