Miso-Tahini Roasted Carrots with Chickpeas

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 drafted and published.

Sweet roasted carrots and chickpeas coated in a savory miso-tahini glaze, perfect as a side or main dish. This Japanese-inspired vegetarian recipe (gluten-free), ready in about 30 minutes, pairs carrots, canned chickpeas, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Serves 4 Japanese-inspired cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Trim 2 lbs carrots into 2-inch pieces and pat chickpeas dry with paper towels.
  2. Step 2: Whisk 2 tbsp white miso paste, 1 tbsp tahini, 1 tsp rice vinegar, 1 tbsp maple syrup, and 1 tbsp neutral oil in a bowl until smooth.
  3. Step 3: Toss carrots and chickpeas with 1 tbsp oil on a sheet pan. Drizzle with miso-tahini mixture and toss to coat evenly.
  4. Step 4: Roast for 20 minutes, stirring once halfway, until carrots are tender and chickpeas are slightly crisp. Sprinkle with 1 tsp sesame seeds before serving.

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