Roasted Vegetables -- Shirley Morris

Roasted Vegetables

Recipe from Better Homes and Gardens

• 1 lb. carrots, peeled and cut in 2-inch pieces
• 1 lb. sweet potatoes, peeled and cut in chunks
• 1 large red onion, peeled, halved, and cut in 1-inch wedges
• 1 lb. red or russet potatoes, cut in cubes
• 6 cloves garlic, minced
• 1 16-oz. can chick peas (garbanzos), 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
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

1. Position an oven rack in center of oven. Preheat oven to 425 degrees F.

2. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan.

3. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.

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