Roasted Vegetables and Chickpeas

1 lb. Carrots (peeled and cut in 2-inch pieces)
1 lb. Sweet Potatoes (peeled and cut in chunks)
1 Large Red Onion (peeled, halved, and cut in 1-inch wedges)
1 lb. Red or Russet Potatoes(cut in cubes)
6 Cloves Garlic (minced)
1 -16-oz. can Chick Peas (garbanzos, rinsed and drained)
2 to 3 Tbsp. Vegetable Oil or Olive Oil
1 tsp. Dried Rosemary (crushed)
1 tsp. Packed Brown Sugar or Granulated Sugar
1/2 tsp. Kosher Salt
1/2 tsp. Freshly Ground Black Pepper
Position an oven rack in center of oven. Preheat oven to 425 degrees F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat. Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.