While most people feel that the turkey is the center of attention at any Thanksgiving dinner, I feel that the sides are the best part. You really can’t go wrong with traditional mashed potatoes, corn pudding, stuffing, brussels sprouts, green beans, and cranberry But this year, why not step it up a notch with an original flavorful, thanksgiving side? This cumin spiced roasted carrots and chickpeas dish will sure to be a crowd favorite. Slightly adapted from Jessica Seinfeld’s original recipe, it is easy, delicious and makes a beautiful presentation. Enjoy!an
Cumin Spiced Roasted Carrots and Chickpeas with Feta
Author: Liza Cannata, slightly adapted from Jessica Seinfeld
Serves: 4 servings
Ingredients
- 1-15 ounce can chickpeas, drained and rinsed
- 1½ pounds carrots, peeled and quartered (or you can use whole baby carrots)
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- ½ teaspoon salt
- 3 tablespoons fresh lemon juice
- ¼ teaspoon salt
- fresh ground pepper
- 2 tablespoons olive oil
- 2 scallions (white and light green parts), sliced
- 2 tablespoons chopped Italian parsley
- ½ cup crumbled feta cheese
Instructions
- Pre-heat oven to 425.
- Dry the chickpeas well with a paper towel and place on rimmed baking sheet.
- Add the carrots.
- In a small bowl, combine the spices, salt, and olive oil. Sprinkle mixture over carrots and chickpeas and toss well and then spread into an even layer.
- Roast, giving the pan a shake halfway through, for 30-35 minutes, until carrots are browned and tender.
- Meanwhile, in a small bowl whisk together the lemon juice, salt, pepper, and oil. Stir in the scallions and parsley.
- Arrange carrots and chickpeas on serving plate and spoon dressing over. Sprinkle with feta and serve.
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