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Roasted Vegetables and Chickpeas
Ingredients
  • 1 pound carrots, peeled and cut in 2-inch pieces
  • 1 pound sweet potatoes, peeled and cut in chunks
  • 1 large red onion, peeled, halved, and cut in 1-inch wedges
  • 1 pound red or russet potatoes, cut in cubes
  • 6 cloves garlic, minced
  • 1 16 ounce can chick peas (garbanzos), rinsed and drained
  • 2 to 3 tablespoons vegetable oil or olive oil
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon packed brown sugar or granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
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