Recipe Exchange - December 2012


This month's recipe orginally was found in the November 2011 issue of Better Homes and Gardens magazine, but has been tweaked and is shared here with you.

This dish is as easy to make as it is tasty! It's also a great dish to bring to potluck, a family get-together, or just supper at home. High in fiber and protein, and inexpensive to make, this dish is sure to be a winner at your house!

What are you making to keep you warm on the inside this winter? Share your soup, stew, and broth recipes with us and we'll share it here in the eCommunique! Please send vegetarian or vegan recipes, and be sure to include preparation directions. Email your recipes to krissy.barber@oc.npuc.org

Roasted Vegetables and Chickpeas

Ingredients
1 lb carrots, peeled, cut in 2-in pieces
1 lb sweet potatoes, peeled, cubed
1 large red onion, cut in thin wedges
1 lb red or russet potatoes, cubed
6 cloves of garlic, minced
1-16 oz can chickpeas (garbanzos) drained
2-3 tbsp. olive oil
1 tsp. dried rosemary, crushed
1 tsp. packed brown sugar
1/2 tsp. kosher salt
1/2 tsp. pepper

Directions
Preheat oven to 425 degrees F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan or jelly roll pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat. Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.

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