Roasted Carrots, Parsnips, and Chickpeas
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.
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