Finding time to cook an 'everyday' meal during the holidays can be challenging. Try this quick, easy and healthy dinner idea!

Prep30 min.Roast 45 min.Oven 425 F

• lb. carrots, peeled and cut into 2-inch pieces

• lb. sweet potatoes, peeled and cut into chunks

• large red onion, peeled, halved, and cut into 1-inch wedges

• lb. red or russet potatoes, cut into cubes

• Cloves garlic, minced

• 16 –oz. can chickpeas (garbanzos), rinsed and drain
• To 3 Tbsp. vegetable oil or olive oil

• Tsp. dried rosemary, crushed
• Tsp.packed brown sugar or granulated sugar

½ Tsp. kosher salt

½Tsp. freshly ground black pepper

Move oven rack to center of oven.Preheat oven to 425 F.Place all

Vegetables, garlic, and chickpeas in a large shallow roasting pan.In

A small bowl combine oil, rosemary, brown sugar, salt, pepper.Drizzle

Over vegetables; toss well to coat.

Roast, uncovered, about 45 minutes or until vegetables are lightly

Browned and tender, stirring twice.Makes 8 side-dish servings.