• Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas

December 03, 2019

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas

Well Seasoned Advent Day 3 Feature Item: Eating Local in the Fraser Valley. This best-selling cookbook and guide book has profiles on each Fraser Valley location—from berry farms, apple orchards, and chocolatiers, to butchers, bakers and artisan cheese makers; and from restaurants, farmers markets to breweries, vineyards, and more. It makes a great gift for any foodie (and suggest day trips you can take together in the new year). Give a gift that will have you making memories all next year!

Today's feature recipe is a great holiday side that just happens to be vegetarian!

Ingredients:

  • 1 lb. small carrots, peeled
  • ½ lb. parsnips, peeled
  • 1 can (19 oz.) chickpeas, drained and rinsed
  • 3 Tbsp. Well Seasoned Extra Virgin Olive Oil*
  • 1 tsp dried red chili flakes*
  • ½ tsp sea salt*
  • 2 Tbsp. pomegranate molasses*
  • ½ cup crumbled feta*
  • 2 Tbsp. chopped fresh 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 it all with the oil. Sprinkle over the chili flakes and the salt and toss to combine.
  3. ​Place the pan in the hot oven and roast for 15 minutes. 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.
  4. ​Remove from the oven again. The veggies should be fork-tender and the chickpeas crispy.
  5. ​Transfer to a platter to serve, drizzle over the pomegranate molasses, sprinkle over the feta, garnish with parsley, and serve warm.

Prep Time:

20 Minutes

Cook time:

30 Minutes





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