Roasted Carrots & Chickpeas
Prep Time: 10 minutes Cooking Time: 30 minutes Yields: 8 people
3 cups carrots, peeled and diced
3 cloves garlic, minced 1 16 ounce can chick peas (garbanzos), rinsed and drained
1/4 red onion, peeled and diced 2 tablespoons vegetable oil or olive oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Position an oven rack in center of oven. Preheat oven to 425 degrees F. Place carrots, garlic, chickpeas and onion in a large shallow roasting pan.
2. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.
3. Roast, uncovered, about 30 minutes or until vegetables are lightly browned and tender, stirring twice.
Credit: Adapted from Paul Somerset, executive chef, Goddard College Vt. campus