Curry Roasted Carrots, Parsnips, and Chickpeas  
1 pound carrots
3 large parsnips
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/2 teaspoon curry powder
1/2 cup cooked chickpeas
1 tablespoon honey
2 ounces feta cheese, crumbled (1/2 cup)
1 tablespoon chopped flat-leaf parsley

Preheat oven to 400°F.
Peel carrots and parsnips, or just scrub well, and cut into sticks, for the parsnips, cut out the woody center if necessary. Toss carrots and parsnips with 2 tablespoons olive oil, honey, curry powder, and salt. Spread in a single layer on a large rimmed baking sheet and place in oven to roast.
Toss chickpeas in remaining olive oil. After 15 minutes, turn carrots and parsnips, add chickpeas, and roast for another 10 minutes. Remove from oven, toss with feta and parsley, and serve.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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