Roasted Vegetables and Chickpeas
Better Homes and Gardens
1 lb carrots, cleaned or peeled in 2” chunks
1 lb sweet potatoes, peeled &cut into chunks
1 large red onion, peeled, halved, cut into 1” wedges
1 lb. red or russet potatoes, cut into cubes
6 cloves garlic, minced
1 16 oz. can chickpeas, rinsed and drained (or 1 c. dried, soaked, cooked, drained and cooled)
2 -3 T. olive oil
1 t. dried rosemary, crushed
1 t. sugar (brown or granulated)
½ t. kosher salt
½ t. pepper
1) Move rack to center of the oven. Preheat to 425°F.
2) Place vegetables, garlic, and chickpeas on a large shallow baking pan.
3) in a small bowl combine remaining ingredients. Drizzle over vegetables and mix well to coat.
4) Roast, uncovered, about 45 minutes, stirring twice until vegetables are browned and tender. Serve.