ROASTED VEGETABLES WITH CHICKPEAS

Roasted Vegetables with Chickpeas image

Roasting brings out the sweetness and boost the flavor of the fall vegetables. Fall is great.

Provided by Jean Romero

Time 1h15m

Number Of Ingredients 11

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Ingredients

1 lb carrots, peeled and cut into 2 inch pieces
1 lb sweet potatoes, peeled and cut into chunks
1 large red onion, peeled, halved, and cut into 1 inch wedges
1 lb large red or russet potatoes, cut into cubes
6 clove garlic, minced
1 can(s) chickpeas, rinsed and drained (garbanzos)
2-3 Tbsp olive oil
1 tsp dried rosemary, crushed
1 tsp packed brown sugar
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Steps:

1. Move oven rack to center of oven. Preheat oven to 425*F.
2. Place all the vegetables, garlic and chickpeas in a large shallow roasting pan.
3. In a small bowl combine oil, rosemary, brown sugar, salt and pepper. Drizzle over vegetables; toss well to coat.
4. Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.

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