While you can’t go wrong with ordinary roasted carrots and parsnips, there are times when you might crave something a bit more glamorous. Something vibrant.
I have the solution, and although it does require a few special ingredients, it takes hardly more effort than the typical roasted vegetable.
Roasting carrots and parsnips in a hot oven turns them tender and sweet with crispy, caramelized edges. Whenever possible, I like to pair parsnips with carrots because they balance the sweetness with an earthy, somewhat spiced flavor. However, you can make this without parsnips. Just increase the amount of carrots.
I’ve also included chickpeas. Added to the roasting pan partway through, they aren’t crunchy like fully roasted chickpeas but still soft and chewy with a beautiful golden color. For vegetarian diners, this is also a nice way to get more protein.
But those are just the basics. What makes this dish really come alive are the Mediterranean touches, such as a drizzle of gorgeous pomegranate molasses and a bit of good feta crumbled on top just before serving. Elegant but not complicated, this dish is just the thing to both comfort and awaken the palate on a cold day.