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Roasted carrots, potatoes, Brussels sprouts, and chickpeas in a white bowl for serving.
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5 from 14 votes

Balsamic-Maple Roasted Veggies & Chickpeas

Simple, vegan & delicious, Balsamic-Maple Roasted Veggies & Chickpeas will quickly become your budget-friendly, go-to weeknight dinner. Healthy & kid-approved.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Vegan
Servings: 5 people
Calories: 222kcal
Author: Nisha Melvani

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

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

Calories: 222kcal | Carbohydrates: 43g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 310mg | Potassium: 860mg | Fiber: 10g | Sugar: 8g | Vitamin A: 7761IU | Vitamin C: 74mg | Calcium: 102mg | Iron: 3mg