Roasted Root Vegetables and Garbanzo Beans - easy version

I promise this is WAY easier and WAY tastier than you think!

Roasted Root Vegetables and Garbanzo Beans

10 carrots, peeled and cut into about 1 inch pieces

10 medium red potatoes, cut into 1/2 inch cubes

1 red onion, cut to chunks

1 can garbanzo beans, rinsed and drained

olive oil to preference (about 1/2 C)

Italian seasonings spice blend (about 2 tsp)

Sea salt to taste (1-2 tsp)

Super simple.  Just throw the ingredients into a large bowl and toss to coat with the oil and seasonings.  Pour onto a sprayed sheet pan and bake at 400º for an hour, turning every 20 minutes.  You can bake more or less for your favorite texture.  I turned on the convection fan when I turned it the first time, so had convection running for 40 minutes.  The serve steaming hot!  

Before

So pretty!

I kept picking at this, snitching tastes before we sat down.  Vegetarians and meat eaters at my table both finished their plates without argument.  This was my answer to the traditional pot roast dinner as I'm focusing on making more meatless meals.  I've heard of roasting garbanzo beans (otherwise known as chic peas).  Potatoes have protein, but to add more I threw the garbanzos in and it's a delicious win!  And so simple that my kids can easily make it.  

I did not add Blendfresh to this recipe since I had already had a huge smoothie earlier in the day, but it would be very easy to sprinkle on Green right as it came out of the oven, or Orange if you were doing just a pan of roasted carrots.  Blendfresh adds such good flavor (and nutrition), but this time I was more focused on making sure this passed for a new comfort food recipe than experimenting.

As a bonus, I felt like a total 1960's home-maker as I peeled potatoes and carrots.  Good old-fashioned workin' in the kitchen.  It made me realize how long it's been since I actually did that simple task.  Plan for half an hour of peeling and chopping, and just enjoy the process.  If you finish early then celebrate.

While I was at it, I ate a big, long carrot once I peeled it.  I totally felt like a kid again.  Baby carrots just cannot take the place of a ten inch crunchy snack!  Long live old school nutrition!