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Roasted Vegetables & Chickpeas


This side dish is packed with a variety of vegetables and tons of flavor. Roasting the veggies gives them a savory flavor that you can't get any other way.

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Rate this recipe 4.5/5 (6 Votes)


  • 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 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


Servings 8
Preparation time 30mins
Cooking time 50mins


Step 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.

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

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