I am well aware that everything in Costco & IKEA looks a lot smaller in their gigantic warehouses than it does in our tiny apartment. And yet I still came home with a 5lb bag of multi-colored carrots. “To snack on.”

I happened to have a white sweet potato, half an onion, and pecans, so I adapted this recipe as follows (more or less):

Preheat oven to 400F. Chop 1/2 onion, 1 white sweet potato, and 6-8 whole carrots (any kind of chopping will do) (for that matter, probably any root vegetables will do). Add paprika, cumin, cinnamon, ginger, salt, pepper, cayenne, juice of 4 mandarin oranges, and a dash of olive oil (optional). Toss to coat, spread on parchment lined pan, and roast for 50min (flip/turn/shake at 25 and check at 35 then in 5min intervals or as needed to desired doneness.

Meanwhile, put pecan halves in a bowl and add salt, pepper, cumin, chipotle paprika, and paprika and a splash of oil, toss to coat, spread on a parchment-lined pan and put in the oven when the vegetables are about 5-10 min from finished. Check/flip/toss/shake at 5 min and check every minute or two minutes after.