ROASTED VEGETABLES AND CHICKPEAS

prep 30 minutes roast 45 minutes at 425°F

Roasting vegetables at a high temperature until browned draws out their natural flavors and sweetness. Finish with a few simple seasonings.

•   1 lb. carrots, peeled and cut into 2-inch pieces
•   1 lb. sweet potatoes, peeled and cut into chunks
•   1 large red onion, peeled, halved, and cut into 1-inch wedges
•   1 lb. red or russet potatoes, cubed
•   6 cloves garlic, minced
•   1 16-oz. can garbanzo beans (chickpeas), rinsed and drained
•   2 to 3 Tbsp. vegetable oil or olive oil
•   1 tsp. dried rosemary, crushed
•   1 tsp. packed brown sugar or granulated sugar
•  ½ tsp. kosher salt
•  ½ tsp. black pepper
• Snipped fresh rosemary (optional)

1. Position an oven rack in center of oven. Preheat oven to 425°F. Place the first six ingredients (through chickpeas) in a 13×9-inch pan. In a bowl whisk together the next five ingredients (through pepper). Drizzle over vegetables; toss to coat.

2. Roast, uncovered, 45 minutes or until vegetables are lightly browned and tender, stirring twice. If desired, sprinkle with snipped fresh rosemary.

number of servings 8

per serving 223 cal., 4 g fat (0 g sat. fat), 0 mg chol., 301 mg sodium, 42 g carb., 7 g fiber, 9 g sugars, 6 g pro.