Roasted Vegetables and Chickpeas

Name: Roasted Vegetables and Chickpeas
Prep time: 30 min
Total time: 1 h 15 min
Yield: 8 side-dish servings
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 - 3 tablespoon vegetable oil or olive oil; 1 teaspoon dried rosemary, crushed; 1 teaspoon packed brown sugar or granulated sugar; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper

80 Ratings
2 Reviews

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.

By Better Homes & Gardens Test Kitchen

Source: Better Homes and Gardens

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Roasted Vegetables and Chickpeas

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Roasted Vegetables and Chickpeas

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Roasted Vegetables and Chickpeas