Roasted Vegetables and Chickpeas

    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   tablespoons

    vegetable oil or olive oil

    1   teaspoon

    dried rosemary, crushed

    1   teaspoon

    packed brown sugar or granulated sugar

    1/2  teaspoon

    kosher salt

    1/2  teaspoon

    freshly ground black pepper

Directions

1.

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.

2.

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

Nutrition information

Per Serving: cal. (kcal) 223, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 0, carb. (g) 42, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 9, pro. (g) 6, vit. A (IU) 170.55, vit. C (mg) 19.49, Thiamin (mg) 0.15, Riboflavin (mg) 0.12, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.7, Folate (µg) 64.51, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 301, Potassium (mg) 742, calcium (mg) 70.68, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet