Roasted Vegetables and Chickpeas
Rosemary and garlic lend their aromatic essence, while a hearty blend of chickpeas, sweet potatoes, russet potatoes, and carrots ensures that this vegetarian side dish idea will satisfy. Try customizing this easy side dish recipe with your favorite vegetables. Try using veggies that stand up well to roasting, like cauliflower, parsnips, turnips, or broccoli. You can also substitute another type of bean for the chickpeas but our Test Kitchen prefers their flavor and texture in this recipe. For the best flavor, rinse the canned chickpeas well to remove any excess salt found in the canned liquid. To rinse canned beans, pour the beans into a colander and rinse them until the water runs clear. Pat the chickpeas dry to help ensure they crisp up during the baking process. Toss them on the pan with the vegetables and be sure to stir the mixture twice during cooking to help prevent burning and sticking.
To assemble this vegetable side dish recipe, mix the spices, salt, sugar, and oil together before baking the vegetables. This helps the mixture get evenly distributed among the potatoes and vegetables. Don't be concerned about adding sugar to the vegetables. Just a teaspoon of brown sugar in the spice mix helps amplify the natural sweetness of the vegetables that's brought out during the roasting process.
This easy roasted vegetable recipe makes great leftovers for meal prepping or using in other recipes. Try adding extra roasted veggies to your next grain bowl, frittata, or salad. You can even warm them up in the oven and serve them alongside chicken, fish, tofu, or steak. Store them in a labeled container in the fridge for up to five days and reheat portions when you'd like to eat them.
Ingredients
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1 pound carrots, peeled and cut in 2-inch pieces
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1 pound sweet potatoes, peeled and cut in chunks
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1 large red onion, peeled, halved, and cut in 1-inch wedges
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1 pound red or russet potatoes, cut in cubes
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6 cloves garlic, minced
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1 (16-ounce can) chick peas (garbanzos), rinsed and drained
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2 - 3 tablespoon vegetable oil or olive oil
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1 teaspoon dried rosemary, crushed
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1 teaspoon packed brown sugar or granulated sugar
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½ teaspoon kosher salt
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½ teaspoon freshly ground black pepper
Directions
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Position an oven rack in center of oven. Preheat oven to 425°F.
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Place all vegetables, garlic, and chickpeas in a large shallow roasting pan.
Test Kitchen Tip: If you don't have a shallow roasting pan, you can substitute a sheet pan to make this roasted vegetable recipe.
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In a small bowl combine the oil, crushed rosemary, brown sugar, salt, and pepper.
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Drizzle the mixture over the vegetables and toss well to coat in the pan.
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Roast the vegetables and potatoes, uncovered, for about 45 minutes or until the vegetables are lightly browned and tender, stirring twice. This dish can be served warm immediately or at room temperature.
Test Kitchen Tip: Store any leftover roasted vegetables and chickpeas in the fridge for three to five days. Store them in an airtight container and label the container to help ensure you eat them in time.
Nutrition Facts (per serving)
| 223 | Calories |
| 4g | Fat |
| 42g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 223 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Sodium 301mg | 13% |
| Total Carbohydrate 42g | 15% |
| Total Sugars 9g | |
| Protein 6g | 12% |
| Vitamin C 19.5mg | 22% |
| Calcium 70.7mg | 5% |
| Iron 1.8mg | 10% |
| Potassium 742mg | 16% |
| Folate, total 64.5mcg | |
| Vitamin B-6 0.7mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.