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.