Sweet and Spicy Roasted Carrots, Parsnips, and Chickpeas
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Carrots (1 pound)
- Chickpeas, cooked (1/2 cup)
- Flat-leaf parsley (1 tablespoon)
- Parsnips (1/2 pound)
- Cooking & Baking
- Kosher salt, coarse (1/4 teaspoon)
- Olive oil (3 tablespoons)
- Pomegranate molasses (1 tablespoon)
- Urfa biber (1 1/2 teaspoons)
- Dairy
- Feta cheese (2 ounces)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published February 1, 2012 (1 year ago).
194 people saved this recipe.
