Roasted Vegetables with Chickpeas

5
Jean Romero

By
@Jean_Romero

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

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Roasted Vegetables with Chickpeas

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.

Printable Recipe Card

About Roasted Vegetables with Chickpeas

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




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