2 C carrots, chopped
2 C red or russet potatoes, chopped
1 16 oz can of chickpeas (garbanzo beans)
4 cloves of garlic
1 large red onion, cut into 1 inch wedges
3 TBS vegetable oil
1 tsp dried rosemary
1 tsp brown sugar
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 400.
Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl, combine oil, rosemary, sugar, salt and pepper. Drizzle over vegetables then stir til well coated. Roast uncovered for about 45 minutes or until vegetables are lightly brown and tender.