Maple Roasted Veggies and Chickpeas

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

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