Fall Potatoes & Carrots

We love sweet potatoes in our house. And I love cooked carrots. I usually forget about them unless I'm making a roast, but this recipe has the best of both worlds! It's delicious, healthy, and cheap!

Don't be disturbed that there isn't much sauce for these veggies. With a minimum of sauce, you can really taste the actually flavor of the veggies! It's heavenly! Every time I make this the whole family eats way too much. It's so good, you don't even need to serve it with meat. But we usually have a little side of chicken. And how often can you say your main dish is veggies and potatoes?

Fall Potatoes & Carrots

1 lb carrots (I use baby carrots)
1 lb sweet potatoes (peeled and cubed)
1 lb idaho potatoes (peeled and cubed)
1/2 large red onion (peeled and cubed)
16 oz can chick peas (drained)
6 cloves of garlic (minced)
3 T olive oil
1 t dried rosemary
1 t brown sugar
1/2 t salt
1/2 t black pepper

Mix garlic, olive oil, rosemary, sugar, salt, and black pepper in a glass measuring cup. Preheat oven to 425 degrees. Pour potatoes, carrots, onion and chick peas onto a large cooking pan (I use our cookie sheet lined with the silicone mat). Stir around so everything is evenly distributed. Drizzle with sauce and gently stir around. Cook for 45 minutes, or until the carrots have softened.

Yeilds: 8 servings (or 6 if you're eating it as a main dish)