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Ingredients

• 1 acorn squash peeled, halved, seeded, & cut into 2-inch chunks
• 1 butternut squash peeled, halved, seeded, & cut into 2-inch chunks
• 1 pound sweet potatoes peeled and cut into chunks
• 1 pound red or russet potatoes peeled and cut into chunks
• 1 stalk brussles sprouts (or 2 pounds) trimmed and halved
• 1 large red onion peeled, halved & cut into 1-inch wedges
• 1 pound carrots peeled and cut into 2-inch pieces
• 4 large shallots sliced into 1-inch wedges
• 1 16oz can of chickpeas rinsed and drained
• 6 cloves garlic minced (or use a garlic press)
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 3-4 sprig(s) rosemary (or 1-2 tsp. dried, crushed)
• 3-4 sprig(s) thyme (or 1-2 tsp. dried)
• 1 tsp. brown or granulated sugar
• 1/2 tsp. sea salt
• 1/2 tsp. freshly ground black pepper

Description

Try This Roasted Winter Vegetables Recipe From A Member Of The MyRecipes Community

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