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Roasted Vegetables and Chickpeas

Rich with vitamins and minerals, this savory side dish is packed with flavor, enhanced beautifully by the roasting process. Rosemary and garlic lend their aromatic essence, while a hearty blend of chickpeas, twin potatoes and carrots ensures that this vegetarian delight will satisfy. Rinse chickpeas well to remove excess salt.

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4.5 by 81 people

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  • Makes: 8 side-dish servings
  • Prep: 30 mins
  • Roast: 45 mins 425°F

Roasted Vegetables and Chickpeas

Directions

  1. Position an oven rack in center of oven. Preheat oven to 425 degrees F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.
  2. Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.

Nutrition Facts (Roasted Vegetables and Chickpeas)

  • Per serving:
  • 223 kcal cal.,
  • 4 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 0 mg chol.,
  • 301 mg sodium,
  • 42 g carb.,
  • 7 g fiber,
  • 9 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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81 Ratings
870 Days Ago
Can you tell me what serving size this recipes nutritional info us based on?

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