FIVE-SPICE ROASTED CARROTS WITH TOASTED ALMONDS
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.
Provided by Sue Li
Categories dinner, easy, weeknight, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
CHEF JOHN'S FIVE-SPICE CARROTS
These five-spice roast carrots are amazingly aromatic and delicious. The ingredients are so simple. Exotic, but familiar and not too exotic.
Provided by Chef John
Categories Carrot Side Dishes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with vegetable oil; sprinkle with 5-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer.
- Roast carrots in the preheated oven for 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes.
Nutrition Facts : Calories 75.3 calories, Carbohydrate 8.2 g, Fat 4.8 g, Fiber 2.4 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 58 mg, Sugar 4 g
CHEF JOHN'S FIVE-SPICE CARROTS
These five-spice roast carrots are amazingly aromatic and delicious. The ingredients are so simple. Exotic, but familiar and not too exotic.
Provided by Chef John
Categories Carrot Side Dishes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with vegetable oil; sprinkle with 5-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer.
- Roast carrots in the preheated oven for 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes.
Nutrition Facts : Calories 75.3 calories, Carbohydrate 8.2 g, Fat 4.8 g, Fiber 2.4 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 58 mg, Sugar 4 g
CHEF JOHN'S FIVE-SPICE CARROTS
These five-spice roast carrots are amazingly aromatic and delicious. The ingredients are so simple. Exotic, but familiar and not too exotic.
Provided by Chef John
Categories Carrot Side Dishes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with vegetable oil; sprinkle with 5-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer.
- Roast carrots in the preheated oven for 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes.
Nutrition Facts : Calories 75.3 calories, Carbohydrate 8.2 g, Fat 4.8 g, Fiber 2.4 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 58 mg, Sugar 4 g
CHEF JOHN'S FIVE-SPICE CARROTS
These five-spice roast carrots are amazingly aromatic and delicious. The ingredients are so simple. Exotic, but familiar and not too exotic.
Provided by Chef John
Categories Carrot Side Dishes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with vegetable oil; sprinkle with 5-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer.
- Roast carrots in the preheated oven for 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes.
Nutrition Facts : Calories 75.3 calories, Carbohydrate 8.2 g, Fat 4.8 g, Fiber 2.4 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 58 mg, Sugar 4 g
CHEF JOHN'S FIVE-SPICE CARROTS
These five-spice roast carrots are amazingly aromatic and delicious. The ingredients are so simple. Exotic, but familiar and not too exotic.
Provided by Chef John
Categories Carrot Side Dishes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with vegetable oil; sprinkle with 5-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer.
- Roast carrots in the preheated oven for 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes.
Nutrition Facts : Calories 75.3 calories, Carbohydrate 8.2 g, Fat 4.8 g, Fiber 2.4 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 58 mg, Sugar 4 g
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