Roasted Vegetables & Chickpeas
By á-174535
This side dish is packed with a variety of vegetables and tons of flavor. Roasting the veggies gives them a savory flavor that you can't get any other way.
- 8
- 30 mins
- 50 mins
4.5/5
(6 Votes)
Ingredients
- 1 pound carrots, peeled and cut in 2-inch pieces
- 1 pound sweet potatoes, peeled and cut in chunks
- 1 large red onion, peeled, halved, and cut in 1-inch wedges
- 1 pound red or russet potatoes, cut in cubes
- 6 cloves garlic, minced
- 1 (16-ounce) can chick peas (garbanzos), rinsed and drained
- 2 tablespoons vegetable oil or olive oil
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon packed brown sugar or granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preparation
Step 1
Position an oven rack in center of oven. Preheat oven to 425°F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.
Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.
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