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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Position an oven rack in center of oven. Preheat oven to 425°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.

Instructions Checklist
  • Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.

Nutrition Facts

223 calories; 4 g total fat; 0 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 301 mg sodium. 742 mg potassium; 42 g carbohydrates; 7 g fiber; 9 g sugar; 6 g protein; 0 g trans fatty acid; 171 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 1 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 2 mg iron;

Reviews (2)

81 Ratings
  • 5 star values: 51
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 5
Rating: 1 stars
This recipe is a favorite in our home, especially for my vegan daughter. When I make this, I usually double the recipe and I bake it covered for half the time. I sprinkle extra rosemary since we love the flavor.
Rating: Unrated
Can you tell me what serving size this recipes nutritional info us based on?