Roasted Vegetables and Chickpeas

Rich with vitamins and minerals, this savory side dish is packed with flavor, enhanced beautifully by the roasting process. Rosemary and garlic lend their aromatic essence, while a hearty blend of chickpeas, twin potatoes and carrots ensures that this vegetarian delight will satisfy. Rinse chickpeas well to remove excess salt.

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
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Directions
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.

nutrition information

Per Serving: cal. (kcal) 223, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 0, carb. (g) 42, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 9, pro. (g) 6, vit. A (IU) 170.55, vit. C (mg) 19.49, Thiamin (mg) 0.15, Riboflavin (mg) 0.12, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.7, Folate (g) 64.51, Cobalamin (Vit. B12) (g) 0, sodium (mg) 301, Potassium (mg) 742, calcium (mg) 70.68, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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