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.
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Roasted Vegetables and Chickpeas
Directions
- 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.
- Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.
Nutrition Facts (Roasted Vegetables and Chickpeas)
- Per serving:
- 223 kcal ,
- 4 g fat
- (0 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 0 mg chol. ,
- 301 mg sodium ,
- 42 g carb. ,
- 7 g fiber ,
- 9 g sugar ,
- 6 g pro.
Reviews (2)
marierosenorn
426 Days Ago
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.
Christy Robson Kalbaugh
1569 Days Ago
Can you tell me what serving size this recipes nutritional info us based on?