Roasted Vegetables and Chickpeas
Recipe from Better Homes and Gardens

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

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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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Sur La Table
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
Per serving: 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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