Roasted Vegetables and Chickpeas

I have never made this recipe before, even though I liked well enough to copy it to 3" x 5" card. My inaction is partly the fault of my filing system – physical cards and a physical box. I am hoping, once I have all the recipes digitized, but I’ll be able to find all the interesting recipes that I already have!

1 pound carrots, peeled and cut into 2 inch pieces
1 pound sweet potatoes, peeled and cut into chunks
1 large red onion, peeled, halved, and cut in 1 inch wedges
1 pound red or russet potatoes, cut into cubes
6 cloves garlic, minced
1 can chickpeas (16 ounces), rinsed and drained
1 ¼ cups cooked chickpeas
2-3 tablespoons olive oil
1 teaspoon dried rosemary, crushed
1 teaspoon brown sugar
½ teaspoon salt
½ teaspoon pepper

1. Move oven rack to center of oven. Preheat the oven to 425°.
2. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss to coat.
3. Roast, uncovered, about 45 min. or until vegetables are lightly browned and tender, stirring twice.


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