Sweet maple balsamic caramelizes the carrots, while our Milanese Gremolata Olive Oil adds bright citrus, garlic, and herb notes that keep everything balanced. The chickpeas get crispy edges and creamy centers. It’s hearty enough to be dinner with crusty bread, but elegant enough to sit next to roasted chicken. Sweet. Savory. Slightly addictive.

I N G R E D I E N T S :

• 1 lb carrots, peeled and cut into sticks
• 1 (15 oz) can chickpeas, drained and rinsed
• 3 Tbsp Rocky Mountain Olive Oil Milanese Gremolata Olive Oil
• 2 Tbsp Rocky Mountain Olive Oil Maple Dark Balsamic Vinegar 
• ½ tsp kosher salt
• ½ tsp smoked paprika
• ¼ tsp black pepper
• ¼ cup crumbled feta
• Fresh parsley

I N S T R U C T I O N S :

1. Preheat oven to 425°F.
2. Toss carrots and chickpeas with Milanese Gremolata Olive Oil, Maple Dark Balsamic, salt, paprika, and pepper.
3. Spread on sheet pan in single layer.
4. Roast 20–25 minutes, flipping once, until caramelized.
5. Finish with feta and parsley.