I was searching for a new roasted vegetable recipe for the fall and came across one that not only looked like a comfort dish, but also had me branching out. You see, aside from hummus, and as an occasional additive in a salad, I do not use chickpeas. I have nothing against them, in fact I even have two containers of them in my cupboard normally. But, it is rare for me to collect a recipe that has them down as an ingredient.

The recipe for this roasted vegetable dish only takes thirty minutes in total to prepare, so I was more than interested upon first reading that tidbit. More impressive was the fact that I actually like all of the veg involved…translation I do not care for squash.

Ingredients

One pound of carrots

One pound sweet potatoes

One large red onion

One pound red or russet potatoes

Six loves garlic

One 16 ounce can chickpeas

Two tablespoons olive oil

One teaspoon dried rosemary

One teaspoon packed brown sugar

One half teaspoon salt

One half teaspoon ground black pepper

Mix the non vegetable ingredients together to create a sauce, and pour over the chopped veg in a roasting pan. Cook in a preheated oven (425 F) for 45 min. Shake container every fifteen minutes.