Sheet Pan Miso Maple Chickpeas with Roasted Cabbage Wedges and Carrots
Sheet pan chickpeas and cabbage wedges roasted at high heat, then lacquered with a gingery miso-maple glaze and finished with sesame and green onion.
- Prep
- 12 min
- Cook
- 27 min
- Serves
- 4
Sheet Pan Miso Maple Chickpeas with Roasted Cabbage Wedges and Carrots is a vegan dinner recipe made with small green cabbage, chickpeas, carrots. It takes 39 minutes of hands-on time, serves 4, and each serving has 465 calories, 16 g of protein and 17 g of fiber.
This version roasts plain at high heat first and only adds the glaze for the last 10 minutes. Miso and maple both burn quickly, so waiting lets the cabbage edges char and the chickpeas crisp before the glaze goes on and turns sticky. Using two pans keeps the vegetables from steaming, and a few spoonfuls of uncooked glaze held back for serving add a sharp, salty finish.
A flavor profile + seasonal produce (Japanese-leaning miso-maple glaze over caramelized green cabbage wedges and carrots with sesame instead of cumin, apple and lemon-tahini with cauliflower) take on our Sheet Pan Roasted Cauliflower and Chickpeas with Cumin, Apples and Lemon Tahini.
Ingredients
Sheet pan
- 2 lb907 gsmall green cabbage, cut into 8 wedges through the core
- 2 cans480 gchickpeas, drained, rinsed and patted dry, 15-oz cans
- 3 medium183 gcarrots, sliced on a diagonal 1/2 inch thick
- 3 tbsp42 gneutral oil, such as avocado or canola
- ¾ tsp4.5 gfine salt
Miso-maple glaze
- 3 tbsp51 gwhite or yellow miso
- 2 tbsp40 gmaple syrup
- 2 tbsp30 gunseasoned rice vinegar
- 1 tbsp14 gtoasted sesame oil
- 1 tbsp6 gfresh ginger, finely grated
- 1 clove3 ggarlic, finely grated
- 1 tbsp15 gwarm water
To finish
- 1 tbsp9 gtoasted sesame seeds
- 3 45 ggreen onions, thinly sliced
- ¼ tsp0.5 gred pepper flakes or shichimi togarashi (optional)
- 3 cups606 gcooked brown rice, for serving (optional)
Kit: 2 rimmed sheet pans, parchment paper, pastry brush, small bowl and whisk
Tips
- Dry the chickpeas well with a towel. Wet chickpeas steam instead of crisping, and the glaze will slide off them.
- Glaze too thick to brush? Whisk in another teaspoon of warm water. Miso thickness differs from brand to brand.
- Red miso works, but it is saltier and darker, so use 2 tablespoons and watch it closely in the oven.
Swap ideas
- Savoy or napa cabbage instead of green cabbage
- More tender and crinkly with lacier charred edges. Napa needs only about 18 to 20 minutes in total.
- Tamari or soy sauce (1 tsp) added to the glaze
- Gives a deeper savory flavor. Use tamari if you need it gluten-free.
- Agave instead of maple syrup
- Tastes cleaner and less caramel-like, and browns a little faster.
- Cubed firm tofu in place of one can of chickpeas
- Adds a softer texture that soaks up the glaze. Press the tofu first so it browns.
The numbers
Nutrition per serving
465kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 2 g 10%
- Sugars
- 22.3 g
- Sodium
- 996 mg 43%
- Potassium
- 980 mg 21%
- Calcium
- 214 mg 16%
- Iron
- 5.5 mg 31%
- Vitamin C
- 90 mg 100%
- Vitamin B12
- 0.01 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Cabbage, raw, Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt, Carrots, raw, Oil, canola, Salt, table, Miso, Syrups, maple, RICE VINEGAR (Branded, Mizkan America, Inc.) - unseasoned; 0 kcal, 0 g protein, carbs, sugar, fat and 0 mg sodium per 15 ml serving, Oil, sesame, salad or cooking, Ginger root, raw, Garlic, raw, Beverages, water, tap, drinking, Seeds, sesame seeds, whole, dried, Onions, spring or scallions (includes tops and bulb), raw
Method
Set racks in the upper and lower thirds of the oven and heat it to 450°F. Line two rimmed sheet pans with parchment.
Lay the cabbage wedges cut side down on one pan. Brush both cut sides with 2 tablespoons of the oil and sprinkle with 1/2 teaspoon salt. Leave the core in so the wedges hold together.
On the second pan, toss the chickpeas and carrots with the remaining 1 tablespoon oil and 1/4 teaspoon salt, then spread them in a single layer.
Roast for 15 minutes, until the undersides of the cabbage are deeply browned and the chickpeas are starting to look dry and blistered.
While the pans roast, whisk the miso, maple syrup, rice vinegar, sesame oil, ginger, garlic and warm water until smooth. Set aside 3 tablespoons for serving.
Flip the cabbage wedges and brush the tops generously with about half of the remaining glaze. Toss the chickpeas and carrots with the rest of the glaze. Switch the pans between racks.
Roast for 10 to 12 minutes more, until a knife slides easily into the cabbage core, the leaf edges are charred, the glaze looks sticky and bubbling, and the carrots are tender. If the glaze darkens too quickly, move that pan to the lower rack.
Arrange two cabbage wedges per plate with the chickpeas and carrots alongside. Drizzle with the reserved glaze, then scatter over the sesame seeds, green onions and pepper flakes, if using. Serve with rice if you like.
Storage: Let cool, then refrigerate in an airtight container for up to 4 days. Keep the green onions and sesame seeds separate. Reheat on a sheet pan at 400°F for 8 to 10 minutes to firm the chickpeas back up. The microwave works but leaves them soft.
Questions
- How much protein is in sheet pan miso maple chickpeas with roasted cabbage wedges and carrots?
- Each of the 4 servings has 16 g of protein, 17 g of fiber and 465 calories, calculated from USDA FoodData Central values for every ingredient.
- Is sheet pan miso maple chickpeas with roasted cabbage wedges and carrots vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does sheet pan miso maple chickpeas with roasted cabbage wedges and carrots take to make?
- 12 minutes of prep and 27 minutes of cooking, so 39 minutes of hands-on time.
- Can you make sheet pan miso maple chickpeas with roasted cabbage wedges and carrots ahead?
- Let cool, then refrigerate in an airtight container for up to 4 days. Keep the green onions and sesame seeds separate. Reheat on a sheet pan at 400°F for 8 to 10 minutes to firm the chickpeas back up. The microwave works but leaves them soft.
- What can I substitute in sheet pan miso maple chickpeas with roasted cabbage wedges and carrots?
- Savoy or napa cabbage instead of green cabbage — more tender and crinkly with lacier charred edges. napa needs only about 18 to 20 minutes in total.. Tamari or soy sauce (1 tsp) added to the glaze — gives a deeper savory flavor. use tamari if you need it gluten-free.. Agave instead of maple syrup — tastes cleaner and less caramel-like, and browns a little faster.. Cubed firm tofu in place of one can of chickpeas — adds a softer texture that soaks up the glaze. press the tofu first so it browns..
- Does sheet pan miso maple chickpeas with roasted cabbage wedges and carrots contain gluten?
- Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 3, 2026 ·Japanese-inspired
