These five-spice roast carrots are amazingly aromatic and delicious. The ingredients are so simple. Exotic, but familiar and not too exotic.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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

75.3 calories; protein 0.8g 2% DV; carbohydrates 8.2g 3% DV; fat 4.8g 7% DV; cholesterolmg; sodium 58mg 2% DV. Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2014
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 makes jokes about his jar listing seven ingredients. The term "FIVE SPICE" actually refers to the five flavors the blend yields: sweet, sour, bitter, pungent, and salty. A workable substitute is 1/8 teaspoon each ground cinnamon, ground cloves, ground ginger, black pepper, and anise OR fennel seeds. Read More
(146)

Most helpful critical review

Rating: 2 stars
07/20/2014
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? Read More
(2)
81 Ratings
  • 5 star values: 59
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
06/16/2014
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 makes jokes about his jar listing seven ingredients. The term "FIVE SPICE" actually refers to the five flavors the blend yields: sweet, sour, bitter, pungent, and salty. A workable substitute is 1/8 teaspoon each ground cinnamon, ground cloves, ground ginger, black pepper, and anise OR fennel seeds. Read More
(146)
Rating: 5 stars
05/17/2015
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 my roasted carrots to have some slight browning in places. Be careful not to over-do it and watch carefully if you decide to broil at the end. I've walked away for a minute before and came back to ruined vegetables! The whole family loved these carrots; even the young kids! I've seen some low rated reviews based off not liking Chinese Five-Spice. For those of you who have never tried five spice, it comes in many variants but the most common mixture contains Star anise, Cloves, Cinnamon, Sichuan pepper and Fennel. It has a warm, spicy-sweet flavor and is primarily used in Chinese cuisine but also used in other Asian and Arabic cookery. *Depending on brand, some ingredients may be different and can include ginger root, nutmeg, turmeric, Amomum villosum, cardamomum, licorice, Mandarin orange peel or galangal. Read More
(24)
Rating: 5 stars
04/20/2014
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 portions than they ordinarily would eat of carrots. Accordingly, I suggest planning on 1 1/2 - 2 carrots pp. A nice change from my typical roasted vegetables with just salt and pepper. Thank you. Read More
(20)
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Rating: 5 stars
10/04/2014
Perfect. I used olive oil. Read More
(8)
Rating: 5 stars
08/21/2014
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 what I was dealing with in terms of flavor. Ill make these again for sure because they are a little bit different or "Jazzy" as my mom would say... but very delicious. Read More
(6)
Rating: 5 stars
11/29/2013
Hands down the best carrots I've ever eaten. Made exactly as directed. Fantastic and super easy. Read More
(5)
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Rating: 5 stars
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. Read More
(4)
Rating: 5 stars
12/02/2013
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! Read More
(4)
Rating: 5 stars
06/09/2014
Sorry I hit enter too fast. I used multi-color carrots and was so happy with this dish. Everyone loved it! Thanks for sharing such a great recipe! Read More
(4)
Rating: 2 stars
07/20/2014
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? Read More
(2)