November 20, 2011
Better Homes and Gardens Roasted Vegetables and Chickpeas
This recipe has 11 ingredients. It takes approximately 30 minutes of prep and 45 minutes of roasting time, and serves 8 people. All the ingredients are basic and I had no problems finding any of them at my local grocery store. Be sure to watch the vegetables carefully and stir approximately every fifteen minutes. The tops of the vegetables will otherwise burn, especially the red onions. Instead of dried rosemary, I used fresh snipped rosemary. I prefer the taste of fresh herbs when available to their dried equivalents. I followed the remainder of the recipe as written.
There are few things better than fresh, roasted vegetables. This recipe is simple, and full of flavor. I appreciated how the recipe lets the vegetables speak for themselves, without adding unnecessarily spices. My two boys particularly appreciated this recipe, especially the carrots. The flavors are simple and delicious and overall, a great fall recipe.
For the recipe go to Roasted Vegetables and Chickpeas.