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. 2. 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. 3. Roast 5 to 10 minutes more or until vegetables are just tender. Sprinkle with pine nuts.