What you need:
¾ pound baby potatoes, halved
3 large carrots, cut into 1 ½-inch-coins
Drizzle of olive oil
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 garlic clove
What you do:
Preheat the oven to 425ºF.
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.
Place the chickpeas onto a large rimmed baking sheet in a single layer. Drizzle with olive oil and toss to evenly coat.
Place the chickpeas in the oven on the top oven rack, and the vegetables on the middle rack. Roast for 15 minutes.
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 about two thirds of the glaze mixture to the vegetables, and the remaining one third to the chickpeas and mix until evenly distributed. Switch veggies to top rack. Roast for about 10 minutes more, or until the chickpeas are crispy, and the potatoes are just fork tender.