Balsamic-Maple Roasted Veggies & Chickpeas

Balsamic-Maple Roasted Veggies & Chickpeas recipe served in a bowl.

🌱Balsamic-Maple Roasted Veggies & Chickpeas🌱’The most simple things can bring the most happiness.’💚

Balsamic-Maple Roasted Veggies & Chickpeas recipe served in a bowl.

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.
5 from 1 vote
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Course: Dinner, Lunch, Side Dish
Cuisine: Italian-Inspired
Keyword: Balsamic Roasted Veggies, Roasted Chickpeas Bowl
Calories: 435kcal
Servings: 5


  • ¾ pound baby potatoes halved
  • ¾ pound Brussels sprouts trimmed, and halved
  • 3 large carrots cut into 1 ½-inch-coins
  • Drizzle olive oil
  • 2 teaspoons dried herbs 1 teaspoon thyme, 1 teaspoon oregano
  • 2 15-ounce cans chickpeas drained, and rinsed

For the Balsamic-Maple Glaze:

  • ¼ cup balsamic vinegar
  • ¼ cup coconut aminos
  • 1 tablespoon maple syrup
  • 1 large clove garlic
  • 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.


Nutrition Facts
Balsamic-Maple Roasted Veggies & Chickpeas
Amount Per Serving
Calories 435 Calories from Fat 68
% Daily Value*
Fat 7.6g12%
Sodium 313.1mg14%
Carbohydrates 76.6g26%
Fiber 18.4g77%
Sugar 16.8g19%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.
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