5-6 small-medium golden beets, peeled and chopped
5-6 carrots, peeled and chopped
5-6 cloves garlic, chopped
1 can chickpeas, drained
1 tsp salt
1/2 tsp cumin
1/2 tsp garam masala
3 Tbsp pomegranate molasses
2 Tbsp olive oil
Preheat the oven to 400. Mix the beets, carrots, garlic and chickpeas in a roasting pan. Whisk the salt, spices, molasses and olive oil together. Pour over the vegetables and toss until coated.
Cover with foil and bake for 45 minutes.
