Maple Balsamic Roasted Brussels Sprouts & Chickpeas

These Maple Balsamic Roasted Brussels Sprouts and Chickpeas are the perfect balance of tangy and sweet. An easy flavorful vegan sheet pan dinner that utilizes simple ingredients and cooks in 25 minutes.

I’ve been really loving brussels sprouts recently. When I made them with my Chopped Kale Salad, I knew it was time to add them back into the regular vegetable rotation now that they are in season. They are one of my favorite fall vegetables especially when they are roasted to perfection. They’re crispy and just so tasty especially when you mix it with the right ingredients.

Why You’ll Love This Vegan Sheet Pan Dinner

• A great way to use up seasonal vegetables and make them enjoyable. Often times winter greens like brussels sprouts can be bitter, so pairing with some balsamic and maple flavors helps them become tastier.
• This whole dish is vegan and loaded with plant protein and fiber. This dish also happens to be gluten-free and nut-free.
• Easy to put together. This is one of those set it and forget it meals. Set the timer, place the sheet pan in the oven and go about doing what you need to do.

Key Ingredients and Substitutions

• Brussels Sprouts: Make sure you use fresh brussels sprouts! This will give you the best crispy texture. If not a fan, you can replace with some broccoli.
• Potatoes: I used Yukon Gold variety, but you can also use sweet potato or butternut squash. Big tip here, make sure to dice them small so that they roast well on the sheet pan.
• Chickpeas: I used canned chickpeas to make this easier. You can use freshly cooked chickpeas or feel free to swap for tofu or butter beans.
• Balsamic Vinegar: This can be very tangy depending on the quality of your vinegar. If that’s the case, don’t worry, you can balance it with some sweet.
• Maple Syrup: Helps to balance the tang from the balsamic vinegar. Depending on how acidic your vinegar is, you can feel free to add more or less to your marinade to balance it to your liking.

How to Roast Your Vegetables Properly

Always start by cleaning and trimming your vegetables. For your brussels sprouts, rinse them and trim off their discolored ends before cutting them in half lengthwise. Then remove any outer leaves that look browned or undesirable.

Place your sprouts along with your other chopped vegetables in a bowl. Rinse and drain your can of chickpeas and place them in a clean kitchen towel and rub them dry. You can remove any excess chickpea skins that happen to roll off in the process. No need to remove all the chickpea skins, but any that do come off will help improve the texture of your chickpeas because it helps remove excess moisture.

Add your chickpeas with the vegetables and then pour on your remaining maple balsamic glaze ingredients and toss everything together to coat.

Spread everything out on to a single layer on your baking tray. Then flip any brussels sprouts to make sure they are facing cut side down. Place in the oven to roast undisturbed to cook then serve as desired.

Tips for the Perfectly Roasted Sheet Pan

• Make sure to cut your potatoes small. This will make sure that they cook all the way through. I generally recommend to cut them into 1/2 inch pieces.
• Place your brussels sprouts cut side down on the baking pan to make sure they crisp up and brown nicely as they roast.
• Use enough oil to coat your vegetables, especially your brussels sprouts. They should look shiny on the baking tray after adding the marinade. If not, try spraying your vegetables with a little extra oil.
• Roast your vegetables at a high heat. I recommend roasting at 425F and making sure that your tray is placed on the middle rack while baking to ensure the most even roasting for your vegetables.

Frequently Asked Questions

How to Serve

I highly recommend pairing your sheet pan with the accompanying Balsamic Tahini Dressing. It’s tangy, sweet and creamy, which pairs perfectly with this sheet pan recipe.

Normally, I will also serve this sheet pan with some cooked grains like rice, but you can choose quinoa, couscous or millet or add additional potatoes. This can also be served as a side for any upcoming gatherings as well.

More Vegan Sheet Pan Dinner Ideas to Try

• Black Bean Tacos with Roasted Sweet Potatoes
• Sheet Pan Roasted Garlic & Herb Chickpeas
• Sweet Chili Chickpeas Sheet Pan
• Smoky Sweet Potato and Chickpea Sheet Pan Dinner
• Sheet Pan Cashew Tofu

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★ Catherine

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