Roasted Vegetables and Chickpeas

• 1 lb carrot, peeled and cut into 2-inch peices
• 1 lb sweet potato, peeled and cut into chunks
• 1 large red onion, peeled and halved, and cut into 1-inch wedges
• 1 lb red potatoes or 1 lb russet potato, cut into cubes
• 6 garlic cloves, minced
• 1 (16 ounce) can chickpeas, rinsed and drained
• 2 -3 tablespoons vegetables or 2 -3 tablespoons olive oil
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon brown sugar, packed or 1 teaspoon granulated sugar
• 12 teaspoon kosher salt
• 12 teaspoon ground pepper, freshly

1. Move oven rack to center of oven, Preheat oven to 425 degrees.
2. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan.
3. In small bowl combine oil, rosemary, brown sugar, salt, and pepper.
4. Drizzle over vegetables; toss well to coat.
5. Roast, uncovered, about 45 minutes or until vegetables are light browned and tender, stirring twice.

carrot, sweet potato, red onion, red potatoes, garlic, chickpeas, vegetables, rosemary, brown sugar, kosher salt, ground pepper

Taken from www.food.com/recipe/roasted-vegetables-and-chickpeas-476184 (may not work)