Roasted Vegetables and Chickpeas

Roasted Vegetables and Chickpeas Enlarge Image
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68 users rated this recipe an average rating of 4.5
Yields:
8 side-dish servings
Prep:
30 mins
Roast:
45 mins 425°F
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Roasted Vegetables and Chickpeas

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

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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