Five-Spice Roasted Carrots With Toasted Almonds

By Sue Li

Five-Spice Roasted Carrots With Toasted Almonds
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
30 minutes
Rating
4(1,482)
Comments
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A complex combination of fennel seeds, anise, clove, cinnamon and Szechuan peppercorns, five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. It can be used as a dry rub for roast chicken, tossed with sautéed vegetables or sprinkled over toasted nuts. Here, five-spice powder, along with a bright splash of vinegar and ginger, dresses up simple roasted carrots. Preheating your baking sheet in the oven will help caramelize and crisp your vegetables, and will also speed up cooking time.

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Ingredients

Yield:6 servings
  • 6tablespoons olive oil
  • 1tablespoon five-spice powder
  • 2garlic cloves, grated
  • Kosher salt
  • 2bunches carrots (about 2 pounds), trimmed and scrubbed, halved lengthwise if large
  • ¼cup unsalted, raw almonds
  • ¼cup sliced chives (about 1 small bunch)
  • 1 to 2tablespoons sherry vinegar
  • 2teaspoons grated fresh ginger
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

222 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 3 grams protein; 415 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.

  2. Step 2

    In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.

  3. Step 3

    While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.

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Ratings

4 out of 5
1,482 user ratings
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Comments

Kathryn Duckworth

CUT CARROT UNIFORMLY Mark Bittman's recipe for 5 Spice powder from NYT 1 tablespoon Sichuan peppercorns 6 star anise 1 ½ teaspoons whole cloves 1 stick cinnamon 2 tablespoons fennel seeds Add to Your Grocery List PREPARATION Put all ingredients in a spice or coffee grinder and grind to a fine powder. Store in a tightly covered opaque container for up to several months.

pdx

This is wonderfully flavorful. Since I didn’t have five-spice on hand, I subbed cloves, nutmeg and cinnamon. Indeed it would be great for Thanksgiving.

phillip roullard

Why heat the oven? Why bake the cake, why not just steam the batter instead? Because they are roasted carrots not boiled in water so they are over cooked and bland, that's why you heat the oven! Geez, just follow the recipe. It turns out very well and the carrots are sweet because of the roasting and very flavorful. So just heat the oven please!

Jonathan

It was good. Chinese five spice powder has strong flavor; I will cut that in half next time just as an experiment.

Peter

This is tasty but has way too much olive oil. I plan to try this dish with half as much next time.

CeeCee

Really tasty minimal work. No chives , no problem. Used rice wine vinegar- added a sweetness. Tossed carrots in oil prior to 5 spice per another comments. Yummy, def repeat

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