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.
Torinse canned beans, pour the beans into a colander and rinse them until the water runs clear.
Credit: Andy Lyons
Pat the chickpeas dry to help ensure they crisp up during the baking process.
This helps the mixture get evenly distributed among the potatoes and vegetables.
Don’t be concerned about adding sugar to the vegetables.
Credit:BHG / Sonia Bozzo
This easy roasted vegetable recipe makes great leftovers formeal preppingor using in other recipes.
Try adding extra roasted veggies to your next grain bowl, frittata, or salad.
Preheat oven to 425F.
Credit:BHG / Sonia Bozzo
BHG / Sonia Bozzo
Place all vegetables, garlic, and chickpeas in a large shallow roasting pan.
In a small bowl combine the oil, crushed rosemary, brown sugar, salt, and pepper.
Drizzle the mixture over the vegetables and toss well to coat in the pan.
Credit:BHG / Sonia Bozzo
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.
Credit:BHG / Sonia Bozzo
2,000 calories a day is used for general nutrition advice.
