Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas: Holiday Dinner Side Dishes - As seen on Breakfast TV

Did you catch Angie on Breakfast TV this week? She was talking Holiday Side Dishes and we have all three recipes available online now! Enjoy her Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas (listed below), Homemade Citrus Cranberry Sauce with Grand Marnier and Roasted Pear & Arugula Salad with Cranberries and Maple Vinaigrette!

Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas

This recipe is featured in the cookbook (and local foodie tour book, written by Well Seasoned Owner, Angie Quaale) Eating Local in the Fraser Valley.

Ingredients:

• 1 lb small carrots, peeled
• 1⁄2 lb parsnips, peeled
• 1 can (19 oz) chickpeas, drained and rinsed
• 3 Tbsp Well Seasoned olive oil *
• 1 tsp dried red chili flakes *
• 1⁄2 tsp salt *
• 2 Tbsp pomegranate molasses *
• 1⁄2 cup crumbled feta
• 2 Tbsp chopped flat-leaf parsley, for garnish
• *Available from Well Seasoned

Instructions:

1. Preheat the oven to 400°F.
2. Halve the carrots and parsnips lengthwise. You want them roughly the same size. Transfer them to a rimmed baking pan and spread them out in a single layer. Add the chickpeas to the pan and drizzle everything with the oil. Sprinkle over the chili flakes and the salt and toss to combine. Place the pan in the hot oven and roast for 15 minutes.
3. Remove from the oven and turn over the veggies and stir the chickpeas to recoat with the oil. Return the pan to the oven and roast for another 15 minutes. Remove from the oven again. The veggies should be fork-tender and the chickpeas crispy.
4. Transfer to a platter to serve, drizzle the pomegranate molasses overtop, sprinkle the feta overtop, garnish with parsley, and serve warm