-
-
My review
Chef John's Five-Spice Carrots
Chef John
"These five-spice roast carrots are amazingly aromatic and delicious. The ingredients are so simple. Exotic, but familiar and not too exotic."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 75 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 75 calories; 4.8 g fat; 8.2 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 58 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4454 Ratings
-
-
-
-
-
Most helpful positive review
6/16/2014
No Chinese five-spice powder on hand? Here is what I learned about this ingredient while searching for a substitute. Different five-spice blends use various spices. In his video, Chef John make...
Most helpful critical review
7/19/2014
I was not a fan of this side dish. Maybe I didn't cook them long enough, who knows. This was my first time using 5-spice. Maybe I don't like that?
Most helpful
Most positive
Least positive
Newest
6/16/2014
No Chinese five-spice powder on hand? Here is what I learned about this ingredient while searching for a substitute. Different five-spice blends use various spices. In his video, Chef John make...
5/17/2015
Simple and delicious. I was out of olive oil so I used grapeseed oil, but I did everything else as written until the very end. The last few minutes of cooking I turned the oven to broil. I like ...
4/20/2014
I completely agree with the part about "exotic, but familiar and not too exotic". I served these as part of Easter dinner (the bunny didn't eat all of the carrots), and people ate larger portio...
8/21/2014
The Five-Spice is so unique, it balances out the sweetness of the carrots and gives them some depth in flavor. I purcahsed the five-spice for a pumpkin pie receipe of Chef John's - so I knew wha...
11/29/2013
Hands down the best carrots I've ever eaten. Made exactly as directed. Fantastic and super easy.
12/26/2015
Couldn't ask for anything easier & with flavor. Will be making again, but with a little less oil. If you want something that will be different & taste good, this is it.
11/23/2014
Easy and a great taste. DO NOT go crazy with the five-spice powders. A little goes a long way with this spice. I added some black pepper to it.
12/2/2013
The ginger in the Chinese Five-Spice is a nice compliment to the sweet, soft carrots. I usually use sea salt and pepper to season, but this is a nice variation. Very, very good!