1 lb. carrots, peeled and cut in diagonal pieces
3-4 golden beets, peeled, sliced and cut into half moons
2 Tbsp. olive oil (for roasting)
1 can chickpeas, drained
1 onion, halved and sliced
Small bunch of parsley, chopped

For the dressing:
1/4 c. olive oil
2 cloves garlic, minced
2-3 tsp. coarse Dijon mustard
Juice of half a lemon

Preheat oven to 400 degrees F.
Toss the carrots, beets, chickpeas, onion and parsley with the 2 Tbsp. of olive oil.
Place in a large baking pan and roast until tender and beginning to brown... about 40 minutes.

Whisk the dressing ingredients together.

Pour desired amount of dressing over roasted veggies and toss together.
Add salt and freshly ground pepper, to taste.

Serve warm.