Sweet and Spicy Roasted Carrots, Parsnips, and Chickpeas | Recipe Cart
Export 8 ingredients for grocery delivery Step 1 Preheat oven to 400°F. Step 2 Peel carrots and parsnips, or just scrub well, and halve lengthwise.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring spoon
Ingredients
- 1 pound carrots
- 1/2 pound parsnips
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons urfa biber
- 1/4 teaspoon coarse kosher salt
- 1/2 cup cooked chickpeas
- 1 tablespoon pomegranate molasses
- 2 ounces feta cheese, crumbled (1/2 cup)
- 1 tablespoon chopped flat-leaf parsley
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