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Bowl of chickpeas and brussels sprouts topped with a creamy dressing.

Maple Balsamic Roasted Brussels Sprouts & Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


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.


  • 1/2 tsp garlic powder
  • 1 tsp dry thyme
  • 1 tsp dry oregano
  • 1 tsp Dijon mustard
  • 2 tsp maple syrup
  • 2 tsp avocado oil or neutral oil
  • 2 cloves garlic, finely minced
  • 1/2 tbsp soy sauce or coconut aminos
  • 1 tbsp balsamic vinegar
  • 1, 15 oz can chickpeas, rinsed and drained
  • 12 cups brussels sprouts, ends trimmed and halved
  • 1 red bell pepper, roughly chopped
  • 1/2 medium red onion, roughly chopped
  • 1 large Yukon gold potato, diced into 1/2 inch pieces
  • Balsamic Tahini Dressing or your favorite vinaigrette or creamy dressing


  1. Set oven to 425F. Mix together your fresh and powdered garlic, thyme, oregano, mustard, maple syrup, oil, soy sauce and balsamic vinegar in a small jar or large bowl.
  2. Place your chickpeas in a clean kitchen towel and rub dry. Remove any excess skins that rub off from the chickpeas. No need to remove all of them.
  3. Add your chopped vegetables and chickpeas to the bowl with the balsamic mixture then toss everything to coat.
  4. Empty the bowl out onto a parchment lined baking sheet and spread out evenly into a single layer. Make sure to flip any brussels sprout pieces cut side down.
  5. Roast in the oven for 25 minutes or until potato is cooked through then serve with your Balsamic Tahini Dressing and any additional grains of choice.


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. If you cut them bigger, do place them on a separate baking sheet to roast separately as they will likely need more time.

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.

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 heating for your vegetables.