Sheet Pan Supper with Broccoli, Spuds, and Maple-Balsamic Chickpeas

Preheat oven to 425°F. Line a large, shallow baking pan with parchment paper. Pile the first seven ingredients (through pepper) in the prepared pan. For oil-free: Drizzle the vegetables with 2 tablespoons water and toss to combine. *(If using oil: Drizzle with olive oil and toss to combine.)* Spread the vegetables evenly in the pan, cover it with foil, and roast 20 to 25 minutes or until vegetables are almost tender. Meanwhile, in a small bowl whisk together vinegar, maple syrup, and coconut aminos; stir in chickpeas. Pour chickpea mixture over roasted vegetables; stir and spread evenly. Roast 5 to 10 minutes more or until vegetables are just tender. Sprinkle with pine nuts. Prep-time: 25 MINUTES / Ready In: 25 MINUTES Makes 8 cups Serving size: 2 cups