Everything about this recipe screams autumn to me. The colors of the vegetables match the hues of the season, the heartiness of the ingredients fill you up on a chilly eve.
Roasting is one of my favorite ways to bring out the flavor of vegetables, allowing the natural sugars to brown and caramelize. Many would prefer this as a side dish, but with the addition of garbanzo beans it can also make a nice vegetarian meal. Knowing that even one meatless meal a week can make a positive impact on our health and the health of our environment, I try to cook at least one vegetarian meal a week for my family. Another perk: meatless meals are often very affordable and a great way to save some money for a splurge later on.
The recipe: Combine about 5 sliced carrots, 3 peeled & cubed sweet potatoes (Lee Farms), 3-4 peeled & cubed white potatoes (Marble Creek Farm), 1 chopped red onion, 5 cloves chopped garlic (Bellew Creek Farm) and 1 can garbanzo beans (aka chickpeas) to a roasting pan. Add 2 Tbsp. olive oil, 1 tsp. rosemary, 1 tsp. brown sugar, salt and pepper. Drizzle the oil combo on top, toss well to coat. Roast at 400 F for about 30 minutes.
A tip: any time using canned beans, make sure to rinse and drain before adding to your recipe. The liquid in the can is filled with undigestible sugars causing some "unpleasant side effects" that can clear a room in no time. (recipe adapted from one published on recipe.com and Better Homes and Gardens)