Simple, vegan & delicious, Balsamic-Maple Roasted Veggies & Chickpeas will quickly become your budget-friendly, go-to weeknight dinner. Kid-approved.
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.
- Baby potatoes
- Brussels sprouts
- Balsamic vinegar
- Coconut aminos
- Maple syrup
- Dried herbs
See recipe card for quantities.
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.
- 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)
- 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!
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
- 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
- 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.
- You can substitute dried herbs for fresh herbs. Use 2 tablespoons fresh herbs.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.