1 pound carrots
1/2 pound parsnips
3 tablespoons B&V Chipotle or Harissa Infused Olive Oil, divided
1/4 teaspoon s.a.l.t. Sister's Blend
1/2 cup cooked chickpeas
1 tablespoon Acetaia Reale Pomegranate Glaze
2 ounces feta cheese, crumbled (1/2 cup) or mild goat cheese
1 tablespoon chopped flat-leaf parsley Preheat oven to 400°F.


Peel carrots and parsnips, or just scrub well, and halve lengthwise. (If carrots are small and slender, leave them whole. If parsnips are large, quarter them lengthwise and cut out the woody center. If necessary, continue to cut into thinner strips to match carrot size. Toss carrots and parsnips with 2 tablespoons olive oil 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. Then toss with pomegranate glaze and roast for another 5 minutes or until vegetables are tender and golden. Remove from oven, toss with feta and parsley and serve. Yields 4 servings