Roasted Vegetables and Chickpeas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 204.8
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 296.2 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 6.3 g
  • Protein: 5.3 g

View full nutritional breakdown of Roasted Vegetables and Chickpeas calories by ingredient
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From Better Home and Gardens, november 2011. Decicious on a Dollar (43cents per serving) From Better Home and Gardens, november 2011. Decicious on a Dollar (43cents per serving)
Number of Servings: 8


    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 potatoes, cut into cubes
    6 cloves garlic, minced
    1 16 oz can chickpeas (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. move oven rack to center of oven. Preheat oven to 425F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.
2. Roast, uncovered about 45 minutes or unti vegetables are lightly browned and tender, stirring twice. Makes 8 side-dish servings.

Serving Size: makes 8 side dish servings

Number of Servings: 8

Recipe submitted by SparkPeople user RACHELLPM.

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