Marrakech-Style Roasted Root Veggies

I like the combination of spices in this recipe.  The original from Fresh Juice Magazine had parsnips in it and my family is not a fan of the parsnip so I substituted it with acorn squash.  Heirloom carrots or beets would also work well though.

675 g carrots, peeled and halved diagonally
1 acorn squash, peeled and cut into long strips approx 1/2 inch wide
1 cup canned no salt added chickpeas, drained and rinsed
2 tbsp olive oil
1 tbsp liquid honey
1 tsp crushed coriander or 1/2 tsp ground coriander
3/4 tsp ground cumin
Pinch each salt and allspice
1/4 cup crumbled reduced fat goat cheese
Chopped cilantro

1. Preheat oven to 425F.  On rimmed baking sheet, combine carrots, squash and chickpeas; toss with oil and honey.  Sprinkle with coriander, cumin, salt and allspice; toss well to combine.
2. Spread out evenly and roast in oven, stirring twice, until browned and tender, 35 to 40 minutes.
3. Transfer to platter and top with goat cheese and cilantro.