1

Adjust an oven rack to the upper-middle position, line a rimmed baking sheet with parchment, and preheat the oven to 425 F (220 C).

2

Rinse and drain the chickpeas, then rub them dry in a clean kitchen towel so the loose skins slip off.

3

Trim and halve the Brussels sprouts, then peel the carrots and cut them into 0.5-inch coins.

4

Toss the sprouts and carrots on the sheet with some of the oil, salt, and pepper, then push them to the edges.

5

Finely chop the rosemary and toss it with the chickpeas, paprika, garlic powder, more oil, and a little salt in the center of the sheet.

6

Roast once the oven is hot, 25 minutes, stirring halfway, until the sprouts char at the edges and the chickpeas turn crisp.

7

Meanwhile, bring the water, milk, and a little salt to a simmer in a medium saucepan over medium-high heat.

8

Pour in the polenta in a slow, steady stream, whisking constantly so no lumps form.

9

Turn the heat to low and cook 15 to 18 minutes, stirring often, until thick, creamy, and pulling away from the sides.

10

While it cooks, finely grate the Parmesan, zest and juice the lemon, and chop the parsley.

11

Whisk the honey with half the lemon juice and the remaining oil in a small bowl.

12

Take the polenta off the heat and stir in the butter, most of the Parmesan, and the remaining pepper until glossy.

13

Drizzle the honey-lemon over the hot vegetables and chickpeas, add the lemon zest and the last of the salt, and toss right on the pan.

14

Spoon the polenta into shallow bowls, pile on the roasted vegetables, and finish with the parsley, remaining Parmesan, and remaining lemon juice.

Roasted Chickpeas, Brussels Sprouts & Carrots with Parmesan Polenta

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