I usually don't share recipes but this is a good way to make vegetables tasty.
Roasted Vegetables and Chickpeas
1 lb. carrots, peeled and cut into 2-inch pieces
l lb. sweet potatoes, peeled and cut into chunks
l large red onion, peeled, halved, and cut into 1 inch wedges
1 lb. red or russet potatoes, cut into cubes
6 cloves garlic, minced
1 - 16 oz. can chickpeas (garbanzos), rinsed and drained
3 Tbsp. vegetable or olive oil
1 tsp. dried rosemary, crushed
1 tsp. brown or granulated sugar
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1. Move oven rack to center of oven. Preheat oven to 425 degrees. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.
2. Roast, uncovered, about 45 min. or until vegetables are lightly browned and tender, stirring twice. Makes 8 servings. 223 cal., 4 g. fat, 301 mg. sodium, 42 g. carbs, 7 g. fiber, 6 gr. protein.
I imagine you could use all sweet potatoes and no russet to cut down on carbs. I also added celery. Do not substitute other beans for chickpeas as they get mushy. I had some of this with some cottage cheese for supper and a Fiber 1 yogurt for dessert.
It's Saturday and I am off to Jazzercise here in a bit. I missed this past week. I don't really have a good reason - just excuses. Let's see - I think I will blame it on the time change adjustment thingy.