Roasted Vegetables and Chickpeas

I haven't tried this but the ingredients make my mouth water.

• Ready In: 1 hr 15 mins
• Serves: 5

Ingredients

• 1  lb carrot, peeled and cut into 2-inch peices
• 1  lb sweet potato, peeled and cut into chunks
• 1  large red onion, peeled and halved, and cut into 1-inch wedges
• 1  lb  red potatoes or 1  lb russet potato, cut into cubes
• 6  garlic cloves, minced
• 1 (16 ounce) can chickpeas, rinsed and drained
• 2 -3  tablespoons  vegetables or 2 -3  tablespoons olive oil
• 1  teaspoon dried rosemary, crushed
• 1  teaspoon brown sugar, packed or 1  teaspoon granulated sugar
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon ground pepper, freshly

Directions

1. Move oven rack to center of oven, Preheat oven to 425 degrees.
2. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In small bowl combine oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.
3. Roast, uncovered, about 45 minutes or until vegetables are light browned and tender, stirring twice.