Roasted Sweet Potatoes, Carrots and Chickpeas

It’s literally impossible not to love Central Park in fall. (It’s also literally impossible not to get “Danke Schoen” stuck in my head when I hear the phrase “Central Park in fall.”)

Yes, autumn is upon us. In fact, we got a sneak peek of winter the other day when it snowed. In October. It’s time to eat lots and lots of warm orange foods and put cinnamon on everything. Which is what I did the other day when I roasted up these veggies.

I assure you, the smell is better than a Yankee Candle.

Roasted Sweet Potatoes, Carrots and Chickpeas
2 tablespoons olive oil
2 sweet potatoes, peeled and cubed
2 carrots, peeled and cubed
1 can chickpeas, drained and rinsed
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons honey
2 cloves garlic, minced
salt and pepper to taste

1) Toss all ingredients in a large bowl.
2) Spread on a cookie sheet and bake at 400 degrees for 40 minutes.

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2 responses to “Roasted Sweet Potatoes, Carrots and Chickpeas

  1. I love the colors and textures, let alone the taste!

  2. Pingback: Beef chili and cheddar cornbread | RESIDE San Francisco

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