Roasted Vegetables and Chickpeas

By Rachel-2

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 - 3 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

1. Position an oven rack in center of oven. Preheat oven to 425 degrees 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.

2. Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.