Roasted Vegetables and Chickpeas |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 5 |
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I haven't tried this but the ingredients make my mouth water. Ingredients:
1 lb carrot, peeled and cut into 2-inch peices |
1 lb sweet potato, peeled and cut into chunks |
1 large red onion, peeled and halved, and cut into 1-inch wedges |
1 lb red potatoes or 1 lb russet potato, cut into cubes |
6 garlic cloves, minced |
1 (16 ounce) can chickpeas, rinsed and drained |
2 -3 tablespoons vegetables or 2 -3 tablespoons olive oil |
1 teaspoon dried rosemary, crushed |
1 teaspoon brown sugar, packed or 1 teaspoon granulated sugar |
1/2 teaspoon kosher salt |
1/2 teaspoon ground pepper, freshly |
Directions:
1. Move oven rack to center of oven, Preheat oven to 425 degrees.
2. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In small bowl combine oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.
3. Roast, uncovered, about 45 minutes or until vegetables are light browned and tender, stirring twice.
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