Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas: Holiday D - Well Seasoned

Ingredients

• 1 lb small carrots, peeled
• 1⁄2 lb parsnips, peeled
• 1 can (19 oz) chickpeas, drained and rinsed
• 3 Tbsp Well Seasoned olive oil *
• 1 tsp dried red chili flakes *
• 1⁄2 tsp salt *
• 2 Tbsp pomegranate molasses *
• 1⁄2 cup crumbled feta
• 2 Tbsp chopped flat-leaf parsley, for garnish