Roasted Vegetables and Chickpeas
Recipe from Better Homes and Gardens

At just $0.72 per serving, this delicious roasted vegetable and chickpea dish is the perfect light dinner or satisfying side.


Roasted Vegetables and Chickpeas

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Ingredients
  • 1  lb.
    carrots, peeled and cut in 2-inch pieces
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  • 1  lb.
    sweet potatoes, peeled and cut in chunks
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  • 1  large
    red onion, peeled, halved, and cut in 1-inch wedges
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  • 1  lb.
    red or russet potatoes, cut in cubes
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  • 6  cloves
    garlic, minced
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  • 1  16-oz. can
    chick peas (garbanzos), rinsed and drained
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  • 2  to 3 Tbsp.
    vegetable oil or olive oil
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  • 1  tsp.
    dried rosemary, crushed
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  • 1  tsp.
    packed brown sugar or granulated sugar
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  • 1/2  tsp.
    kosher salt
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  • 1/2  tsp.
    freshly ground black pepper
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Directions
1.
Position an oven rack in center of oven. Preheat oven to 425 degrees F.
2.
Place all vegetables, garlic, and chickpeas in a large shallow roasting pan.
3.
In a small bowl combine the 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.
Nutrition information
Calories 223, Total Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Sodium 301 g, Carbohydrate 42 g, Total Sugar 9 g, Fiber 7 g, Protein 6 g, Vitamin C (DV%) 33, Calcium (DV% )7, Iron (DV%) 10 Percent Daily Values are based on a 2,000 calorie diet
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