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Sweet and Spicy Roasted Carrots, Parsnips, and Chickpeas

Emily Han

INGREDIENTS

1 lb

Carrots

1/2 cup

Chickpeas, cooked

1 tbsp

Flat-leaf parsley

1/2 lb

Parsnips

1 tbsp

Pomegranate molasses

1/4 tsp

Kosher salt, coarse

1 1/2 tsp

Urfa biber

3 tbsp

Olive oil

2 oz

Feta cheese

View Detailed Directions