Roasted Vegetables and Chickpeas
INGREDIENTS
•
1
•
poundcarrots, peeled and cut in 2-inch pieces
•
1
•
poundsweet potatoes, peeled and cut in chunks
•
1
•
largered onion, peeled, halved, and cut in 1-inch wedges
•
1
•
poundred or russet potatoes, cut in cubes
•
6
•
clovesgarlic, minced
•
1
•
16 ouncecanchick peas (garbanzos), rinsed and drained
•
2 - 3
•
tablespoonsvegetable oil or olive oil
•
1
•
teaspoondried rosemary, crushed
•
1
•
teaspoonpacked brown sugar or granulated sugar
•
1/2
•
teaspoonkosher salt
•
1/2
•
teaspoonfreshly ground black pepper
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