roasted vegetables with chickpeas

Ingredients

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