Roasted Vegetables and Chickpeas

By á-3286

Calories: 225
Fat: 4 g
Carb: 42 g
Fiber: 7 g
Protein: 6 g

Ingredients

• 1 lb carrots, peeled and cut into 2 inch pieces
• 1 lb sweet potatoes, peeled and cut into chunks
• 1 large red onion, peeled and halved and cut into 1 inch wedges
• 1 lb red or russet potatoes, cut into cubes
• 6 garlic cloves, minced
• 1 16 oz can chickpeas, rinsed and drained
• 2 to 3 Tbsp vegetable oil or olive oil
• 1 tsp dried basil, crushed
• 1 tsp packed brown sugar or granulated sugar
• 1/2 tsp kosher salt
• 1/2 ts freshly ground black pepper

Preparation

Step 1

1. Preheat oven to 425 F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl, combine oil, basil, brown sugar, salt and pepper. Drizzle over vegetables; toss well to coat.
2. Roast, uncovered, about 45 mins or until vegetables are lightly browned and tender, stirring twice.