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.
Ingredients
Directions
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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.
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Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.
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Nutrition Facts
Per Serving:
223 calories,
(0 g saturated fat,
1 g polyunsaturated fat,
2 g monounsaturated fat),
0 mg cholesterol,
301 mg sodium,
42 g carbohydrates,
7 g fiber,
9 g sugar,
6 g protein.
