Simple, vegan & delicious, Balsamic-Maple Roasted Veggies & Chickpeas will quickly become your budget-friendly, go-to weeknight dinner. Kid-approved.
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I was motivated to create an easy and healthy dinner that my kids would also enjoy. This sheet-pan-style dinner checks all the boxes and more. An ideal Fall recipe that can also be enjoyed year-round.
This recipe was inspired by my Roasted Chickpea & Veggie Bowl on this site, and pairs well with this Curried Butternut Squash Red Lentil Soup.
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👩🏼🌾 Ingredients
- Baby potatoes
- Brussels sprouts
- Carrots
- Chickpeas
- Garlic
- Balsamic vinegar
- Coconut aminos
- Maple syrup
- Dried herbs
See recipe card for quantities.
📖 Instructions
Cut the veggies into similar-sized pieces for even cooking. Rub the chickpeas between layers of paper towel or a dish towel to dry.
Place the veggies and chickpeas on two separate baking sheets in a single layer so they get crispy in the oven.
Toss the chickpeas with olive oil for roasting.
Place the veggies on the middle rack, and the chickpeas on the upper rack, for the first 15 minutes of roasting.
Meanwhile, make the balsamic-maple glaze.
Place the veggies and chickpeas back in the oven, with the veggies on the upper rack, and the chickpeas on the rack below.
Roast for about 10 minutes more, or until the potatoes are just fork tender. Add salt to taste.
Health tip: The firmer your roast potatoes, the less impact they have on blood sugar levels.
🥦 Substitutions
- Veggies - most firm veggies will work, such as sweet potatoes, broccoli, cauliflower, and beets
- Chickpeas - instead of chickpeas, use pressed tofu cut into 1-inch cubes (omit the oil and toss in cornstarch for roasting)
- Coconut aminos - use tamari instead if you don't have any (adjust maple syrup accordingly)
- Herbs - use fresh herbs instead of dried (use larger quantities)
🌶 Variations
- Spicy - add sriracha to the balsamic-maple glaze for a kick
- Deluxe - Drizzle with a creamy dressing for serving
See this creamy Lemon Tahini Dressing on my website!
⏱ Storage
Refrigerate any remaining veggies and chickpeas in an airtight container for up to 3 days. Reheat in the oven at 350ºF until warmed through, or serve cold in a salad.
These ingredients don't stand up well to freezing.
Potatoes can be a part of a healthful diet. Follow these tips to get the most nutritional benefits from your potatoes:
Leave the skin on
Don't overcook your potatoes
Don't over salt
Refrigerate your cooked potatoes and enjoy cold in a salad or reheat to boost resistant starch
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Balsamic-Maple Roasted Veggies & Chickpeas
Ingredients
- ¾ pound baby potatoes halved (about 5 baby potatoes)
- ¾ pound Brussels sprouts trimmed, and halved (about 4 cups whole)
- 3 large carrots cut into 1 ½-inch-coins
- Drizzle of olive oil
- 2 teaspoons dried herbs 1 teaspoon thyme, 1 teaspoon oregano
- 30 ounces chickpeas (2 15-ounce cans) drained and rinsed
For the Balsamic-Maple Glaze:
- ¼ cup balsamic vinegar
- ¼ cup coconut aminos
- 1 tablespoon maple syrup
- 1 large garlic clove
- Salt to taste
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Instructions
- Preheat the oven to 425ºF.
- Prepare the veggies: Place the potatoes, Brussels sprouts, and carrots into a large casserole dish in a single layer and drizzle with olive oil to coat. Add the dried herbs and use your hands to rub the veggies until evenly coated.
- Prepare the chickpeas: Rub the chickpeas between two layers of paper towel or a dish towel to dry. Place the chickpeas onto a large rimmed baking sheet in a single layer. Drizzle with olive oil and toss to evenly coat.
- Roast the veggies & chickpeas: Place the chickpeas in the oven on the top rack, and the vegetables on the middle rack. Roast for 15 minutes.
- Make the glaze: Meanwhile, in a medium bowl, mix the balsamic vinegar, coconut aminos, and maple syrup. Use a microplane or fine grater and grate the garlic into the bowl. Stir to combine.
- Add the glaze: Add about two thirds of the glaze mixture to the vegetables, and the remaining one third to the chickpeas and mix until evenly distributed. Place the chickpeas on the middle rack, and the veggies on the upper rack. Roast for about 10 minutes more, or until the chickpeas are crispy, and the potatoes are just fork tender. Season with salt.
Notes
- You can substitute dried herbs for fresh herbs. Use 2 tablespoons fresh herbs.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Veronica says
Fast easy meal! Needed this as Im busy with my two years old! Thanks 🙂
Nisha Melvani, RDN says
Thank you. So glad it was helpful.
Christina Chicky says
I made this last night. Thank you. It was delicious and gorgeous!!
Nisha Melvani, RDN says
So glad it was a hit! Thank you.
Brefalls says
Made this over white rice and with tofu. It was absolutely delicious! Kids LOVED it too! Baked in pyrex.
Nisha Melvani says
So glad it was a hit with the whole family!
Flint says
I made this recipe and it was delicious! However, the balsamic glaze stuck onto my baking trays in a way that was near impossible to clean. I've since made it in pyrex baking dishes and while it is easier to clean i miss the roasted crisp from the flat trays.
Nisha Melvani says
I use pyrex sometimes as well as silicone mats. Glad you enjoyed it.
Barb says
Hi
I am use to how many cups, I do not want to go and buy a weigh scale.
Looks yummy anyways, oh what is coconut aminos?
Thanks
Barb
Nisha Melvani says
About 3 cups whole Brussels, about 5 baby potatoes. Coconut aminos is is a dark-colored sauce that tastes similar to soy sauce. It comes from the sap of the coconut plant — not coconuts.
Jaki says
Good enough to satisfy active teens and husband. So glad I found your page.
Nisha Melvani says
Makes me so happy. Thanks for letting me know.
Rilee says
Hi! This is delish! I’m on a diet, so how big is the serving size ?
Nisha Melvani says
Hi, I'm not sure of the exact per serving measurement, but the recipe serves about 5. Hope this helps.
Sandra says
What herbs did you use for the Balsamic Maple Roasted veggies and Chickpeas?
Nisha Melvani says
Hi. I used 1 tsp dried thyme, and 1 teaspoon dried oregano. See updated recipe card. Have a great day.