baking · cooking · Dinner

Oven Roasted Vegetables with Chickpeas

I saw the basis for my recipe in the current issue of Better Homes and Gardens (November 2011). I added a few more items and roasted mine a little longer. I suppose it would make a great side dish to any protein but it was also very tasty simply as dinner. Walker loves roasted garbanzo beans (chickpeas) and happily eats 30 or more in a sitting! The sweet potato is wonderfully sweet in this dish – another thing children will love!

Oven Roasted Vegetables with Chickpeas


  • 1 lb carrots, peeled and cut into fork size pieces
  • 1 lb sweet potatoes (or yams), peeled and halved, cut into fork size pieces
  • 1 large red onion, peeled and cut into small wedges
  • 1 lb red potatoes, scrubbed and halved, cut into fork size pieces
  • 1 small head of garlic, peeled and chopped
  • 2 cups frozen green beans
  • 15 ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 small lemon, zested and juiced
  • 3 Tbsp extra virgin olive oil
  • 1 tsp dried rosemary
  • 1 tsp brown sugar, packed
  • ½ tsp ground black pepper
  • ¼ tsp kosher salt
  • ¼ cup Parmesan cheese


Preheat the oven to 425°, with the rack in center position.

Whirl the rosemary, sugar, pepper and salt in a spice grinder (clean coffee mill) until powdered.

Toss everything but the Parmesan cheese in a roasting pan.

Bake for about an hour, stirring every 15 minutes.

Take out and toss with the cheese and taste for salt.

Serves….a lot! As a side dish it will serve 8 easily.


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