Contents:
¾ pound baby potatoes, halved
¾ pound Brussels sprouts, trimmed and halved
3 large carrots, cut into 1 ½-inch coins
olive oil drizzle
2 teaspoons dried herbs
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 of garlic
What have you done:
Preheat the oven to 425°F.
Place the potatoes, Brussels sprouts, and carrots in a single layer in a large casserole dish and drizzle with olive oil to coat. Add the dried herbs and, using your hands, rub the vegetables together until they are evenly coated.
Place the chickpeas in a single layer on a large rimmed baking sheet. Drizzle with olive oil and toss to coat evenly.
Place the chickpeas on the top shelf of the oven and the vegetables on the middle shelf. Fry for 15 minutes.
Meanwhile, in a medium bowl, stir together balsamic vinegar, coconut aminos, and maple syrup. Use a microplane or fine grater and grate the garlic into the bowl. Stir to combine.
Add about two-thirds of the glaze mixture to the vegetables and the remaining third to the chickpeas and mix until evenly distributed. Put the vegetables on the top shelf. Roast for about 10 more minutes or until the chickpeas are crispy and the potatoes are fork-tender.