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.

Roasted Vegetables and Chickpeas
Photo: Andy Lyons
Prep Time:
30 mins
Roast Time:
45 mins
Total Time:
1 hrs 15 mins
8 side-dish servings


  • 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


  1. 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.

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

Nutrition Facts (per serving)

223 Calories
4g Fat
42g Carbs
6g Protein
Nutrition Facts
Calories 223
% Daily Value *
Total Fat 4g 5%
Sodium 301mg 13%
Total Carbohydrate 42g 15%
Total Sugars 9g
Protein 6g
Vitamin C 19.5mg 98%
Calcium 70.7mg 5%
Iron 1.8mg 10%
Potassium 742mg 16%
Folate, total 64.5mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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