Roasted Vegetables with Chickpeas

Jean Romero

By
@Jean_Romero

Roasting brings out the sweetness and boost the flavor of the fall vegetables. Fall is great.


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 lb
carrots, peeled and cut into 2 inch pieces
1 lb
sweet potatoes, peeled and cut into chunks
1 large
red onion, peeled, halved, and cut into 1 inch wedges
1 lb
large red or russet potatoes, cut into cubes
6 clove
garlic, minced
1 can(s)
chickpeas, rinsed and drained (garbanzos)
2-3 Tbsp
olive oil
1 tsp
dried rosemary, crushed
1 tsp
packed brown sugar
1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper

Directions Step-By-Step

1
Move oven rack to center of oven. Preheat oven to 425*F.
2
Place all the vegetables, garlic and chickpeas in a large shallow roasting pan.
3
In a small bowl combine 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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy