1 can chickpeas (AKA garbanzo beans), rinsed and drained
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
Preheat oven to 425 degrees F. In a medium bowl, combine seasonings and mix well with olive oil. Mix in chickpeas and stir to coat. Spread in a single layer on a baking sheet and roast for 35-45 minutes, stirring once or twice, until crispy and golden brown.
If they are soft in the middle, they will taste good, but will get soggy after a day or so. If you want to snack on them a few days later, cook them until completely crisp and store in an airtight container.
1 pound carrots
1 pound parsnips
2 tablespoons extra virgin olive oil
Salt and pepper to taste
2 tablespoons fresh dill, chopped (optional)
Preheat oven to 400 degrees F. Peel and cut parsnips and carrots into 3 inch batons, cutting woody parts out of center of parsnips if necessary. Toss with olive oil, salt and pepper, and place on a baking sheet. Roast for 30-35 minutes, stirring once or twice, until parsnips and carrots are light golden brown. Top with dill and serve.
Time: 25-40 minutes
1-2 pounds carrots (don’t need to peel if organic)
Extra virgin olive oil for drizzling (about 1 tablespoon)
Salt to taste (about 1/4 teaspoon)
Preheat oven to 400 degrees F. If carrots still have stalks, cut most of it off and discard (or use to make pesto, or compost!). Peel the carrots, or you can leave the outer skin on if they are organic. Place carrots on a baking sheet (and parchment paper if you’d like), then drizzle with olive oil and salt. Bake for 25-40 minutes, depending on the thickness of the carrots, stirring once or twice. When they are done, they should be light golden brown all over and the carrots should be fork tender.
I found these skinny carrots at the farmer’s market. In my opinion, they are much tastier than the ones sold in grocery stores, plus they cook more quickly, and are very fresh!