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 |
