Preheat oven to 400 degrees Fahrenheit.

Toss carrots and squash with half a teaspoon of salt and half the olive oil.

Roast carrots and squash on a large baking sheet for 25 to 30 minutes, tossing halfway to ensure even baking.

Toss leeks with the remaining olive oil and half a teaspoon of salt and bake until softened and beginning to brown, around 25 minutes. Toss halfway through baking.

When the vegetables are almost done roasting, heat a medium pot filled with water and one tablespoon salt. When the water has come to boil, add the noodles and cook till al dente according to the package directions.

Drain noodles and add to a large bowl with the vegetables.

Add pomegranate molasses, honey, and apple cider vinegar to bowl. Toss and garnish with chopped parsley.

Serve warm.