Roasted Vegetables and Chickpeas

For supper last night, I fixed Roasted Vegetables and Chickpeas,
a recipe I got from Better Homes & Gardens (Nov 2011).

The hardest part was cutting up the raw sweet potatoes.

Every cut I made, I was afraid I was going to cut my hand.
Next time I have to cut up raw sweet potatoes, I am going
to buy skinny ones, not big chunky ones.

See those potato peelings in the background?
They are going in my compost bin.

Besides the sweet potatoes, the recipe called
for carrots, a red onion, and chickpeas.

The recipe did call for white potatoes, but
we all know sweet potatoes are more nutritious,
so I only used them.

Arrange the cut up peeled sweet potatoes in a
greased 9x13 pan.

Next add the carrots--orange on orange!

In goes a cut up red onion!
Next I mixed a little olive oil, garlic, salt & pepper
and drizzled it over the vegetables.

An hour later (400 degrees, uncovered, stirring twice)
the vegetables are cooked and ready to enjoy.

Don't forget that pan of hot cornbread!