Rating: 4.5 stars
80 Ratings
  • 5 star values: 51
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 4

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

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
30 mins
roast:
45 mins
total:
1 hr 15 mins
Yield:
8 side-dish servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

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

Nutrition Facts

223 calories; fat 4g; carbohydrates 42g; mono fat 2g; poly fat 1g; insoluble fiber 7g; sugars 9g; protein 6g; vitamin a 170.6IU; vitamin c 19.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.7mg; folate 64.5mcg; sodium 301mg; potassium 742mg; calcium 70.7mg; iron 1.8mg.
Advertisement