Adapted from a BH&G recipe. This was so pretty and made the house smell divine while it was cooking.
In a large bowl, mix:
1 lb. baby carrots
1 lb. diced sweet potatoes
1 large purple onion, cut into wedges
1 lb. white potatoes (I added some red, too)
7 cloves of garlic
1 can chickpeas, drained and rinsed
2 T olive oil
1/4 c fresh rosemary
1 T packed brown sugar
a little salt and pepper
Mix well. Spread on a baking sheet and cook for 45 minutes at 400, stirring a few times.
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