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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
Steps
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