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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
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2
- 3
tablespoons vegetable oil or olive oil
-
1
teaspoon dried rosemary, crushed
-
1
teaspoon packed brown sugar or granulated sugar
-
1/2
teaspoon kosher salt
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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.
From the Test Kitchen
- Tip Carrots: .99Sweet potatoes: $1.29Onion: .79Potatoes: 1.00Garlic: .50Chick peas: $1.19Total: $5.76Per serving: $0.72
Nutrition Facts
(Roasted Vegetables and Chickpeas)
- Calories 223,
- Protein (gm) 6,
- Carbohydrate (gm) 42,
- Fat, total (gm) 4,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 7,
- Sugar, total (gm) 9,
- Vitamin A (IU) 171,
- Vitamin C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 65,
- Sodium (mg) 301,
- Potassium (mg) 742,
- Calcium (DV %) 71,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I made this over the weekend and it is fantastic. I love the addition of the chickpeas, which makes it a meal in itself. I took the leftovers and added it to vegetable broth for a hearty soup. :) Love the versatility!
11/20/2011 05:20:54 PM Report AbuseTis is the 2nd time I've made this. This time I added a 1lb pork tenederloin on the bottom and doubled the oil, rosemary, brown sugar. Cooked it at 375º for 1 hour. Awesome!
11/20/2011 05:47:40 AM Report Abusevery good i made this tonite with baked trout. i baked the veggies in a convection oven which really helped cut down the baking time.
11/13/2011 12:08:14 AM Report AbuseI made this for my sister who is a vegetarian we really enjoyed it. My husband who is not, loved it too. His only suggestion was to add rutabaga to give it a bit of kick.
11/10/2011 10:41:19 AM Report AbuseI made this tonight and it was outstanding! I'm a vegetarian so I had this as my entree but would great as a side dish, especially on Thanksgiving. I also added some halved white mushrooms as well.
11/2/2011 07:32:05 PM Report Abuse