Roasted Vegetables and Chickpeas

By Wilda

Use any vegetables that are on sale that week. Hearty side dish.

Ingredients

• 1 lb. carrots. peeled and cut into 2" pieces
• 1 lb. sweet potatoes, peeled and cut into chunks. about 8 pieces
• 1 lg. red onion, peeled, halved, and cut into 1" wedges
• 1 lb. red potatoes, cut into cubes about 1"
• 6 cloves garlic, minced
• 1 16 oz. can chick peas(garbanzos) rinsed and drained
• 3-4 Tablespoons vegetable or olive oil
• 1 teaspoon dried rosemary, crushed
• 2 teaspoons packed brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Preparation

Step 1

1. Move rack to center of oven. Preheat to 425@. Place all vegetables. garlic, and chick peas in a lage bowl. In a small bowl combine oil, spices, brown sugar, salt and pepper. Drizzle over vegetables and toss well to coat.Place in a latge sheet pan with 1" sides.

2. Roast, uncovered, about 45 min or until vegetables are lightly browned and tender, stirring twice.
Makes 8 side dish dervings. Taste and add more salt if necessary.