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.


Roasted Vegetables and Chickpeas

by 15  people


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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
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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