November 20, 2011

Better Homes and Gardens Roasted Vegetables and Chickpeas

As I've stated numerous times before I love fall. The spices, the tastes, the smells, everything about fall cooking appeals to me immensely. Growing up fall was full of family functions and tons of baking and cooking by my mother. Coming from a very large family, she was used to making enough food to feed an army, so family functions involved a large amount of prepping and cooking. Fall vegetables were one of the highlights of the fall season in my household, a tradition which has translated to my own much smaller family. One of my favorite vegetables in the fall are sweet potatoes. The November issue of Better Homes and Gardens magazine had a recipe for Roasted Vegetables and Chickpeas, which looked simple, full of fall flavor, and delicious.

This recipe has 11 ingredients. It takes approximately 30 minutes of prep and 45 minutes of roasting time, and serves 8 people. All the ingredients are basic and I had no problems finding any of them at my local grocery store. Be sure to watch the vegetables carefully and stir approximately every fifteen minutes. The tops of the vegetables will otherwise burn, especially the red onions. Instead of dried rosemary, I used fresh snipped rosemary. I prefer the taste of fresh herbs when available to their dried equivalents. I followed the remainder of the recipe as written.

There are few things better than fresh, roasted vegetables. This recipe is simple, and full of flavor. I appreciated how the recipe lets the vegetables speak for themselves, without adding unnecessarily spices. My two boys particularly appreciated this recipe, especially the carrots. The flavors are simple and delicious and overall, a great fall recipe.

For the recipe go to Roasted Vegetables and Chickpeas.

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