While you are roasting vegetables and eagerly awaiting your onions and carrots to soften, log onto Beliefnet and take the Politic-OMatic Quiz. An interesting buffet of political questions are presented to you that assess your beliefs and values in order to find out where you – the quiz-taker – fall on the political party spectrum.
I took the test and while I stood exactly where I thought I would, the questions did give pause for thought. I realized that some questions were weightier than others; and some issues warranted more research and reading on my part.
AND … by the time I was done with the quiz, my veggies were tender and ready to serve!!!
ROASTED VEGETABLES & CHICK PEAS
Approx. 250 calories per serving!
I love, love, love this recipe because it is easy-peasy, heart healthy, includes some of my favorite comfort foods, and it’s on the cheap. My kids are coming for dinner and I’ve got a bucket of this on the stove, bubbling away. Served with a salad and a fruity dessert, and wowzer … another 5 yum meal from your favorite Dysfunctional Chef (me!).
1 lb. carrots, peeled and cut into 2-inch pieces
1 lb. sweet potatoes, peeled and cut into chunks (My taste buds are doing the Comfort Food dance!!!)
1 large sweet onion, Vidalia works for me, peeled (of course), cut into chunks.
1 lb. little potatoes (I like the little bags of little potatoes – but if you want to buy potatoes and cut into chunks, then try russerts
8 cloves garlic, minced
1 16 oz can of chick peas (aka garbanzo beans), rinsed and drained
2 tablespoons of extra virgin olive oil
2 teaspoons dried parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme (Play Simon & Garfunkel’s song)
1 tablespoon agave syrup (great substitute for sugar)
salt n’ pepper to taste
Preheat oven to 425 degrees.
Place all vegetables, garlic and chickpeas in a large shallow roasting pan.
In a small bowl, combine the other ingredients.
Drizzle over vegetables; toss until well-coated.
Roast, uncovered, for about 45 minutes or until vegetables are tender!!!
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