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Ingredients
1 small Jarrahdale pumpkin (blue skin and sweet flesh)
2 large carrots
3 large sweet potatoes
2 medium yellow onions
2 cans of garbanzo beans, drained
¼ cup olive oil
1 tablespoon kosher salt
Preparation
Preheat oven to 400 degrees.
Peel and seed the pumpkin and chop into 1 inch cubes.
Chop carrots and sweet potatoes into 1 inch cubes.
Slice onion in half and then in ½ inch slices.
Combine all vegetables with the 2 cans of drained garbanzo beans and pore olive oil over all mixing to make sure everything is coated in oil.
Spread vegetables on to two large baking sheets (cover sheets with parchment paper to make clean up easy).
Sprinkle generously with the Moroccan vegetable rub.
Bake in preheated oven for 50 minutes. Sprinkle with salt after removing from the oven.
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