2 weeks of Thanksgiving, Day 3 ~ Roasted Vegetables and Chickpeas

Sorry for the wait, internet was down all day yesterday at my house.

Roasting brings out the sweetness and boosts the flavor of fall vegetables in this hearty side dish.

Ingredients

• 1 pound carrots, peeled and cut in 2-inch pieces
• 1 pound sweet potatoes, peeled and cut in chunks
• 1 large red onion, peeled, halved, and cut in 1-inch wedges
• 1 pound red or russet potatoes, cut in cubes
• 6 cloves garlic, minced
• 1 16 ounce can chick peas (garbanzos), rinsed and drained
• 2 - 3 tablespoons vegetable oil or olive oil
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon packed brown sugar or granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Position an oven rack in center of oven. Preheat oven to 425 degrees F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.

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

And don't forget to check out today's craft idea, harvest greetings