Real Recipes From Real Home Cooks ®

roasted vegetables with chickpeas

Recipe by
Jean Romero
Lewiston, ID

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

yield 8 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For roasted vegetables with chickpeas

  • 1 lb
    carrots, peeled and cut into 2 inch pieces
  • 1 lb
    sweet potatoes, peeled and cut into chunks
  • 1 lg
    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
    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

How To Make roasted vegetables with chickpeas

  • 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.