Chef John's Five-Spice Carrots
Featured in Allrecipes Magazine

Chef John's Five-Spice Carrots

17
Chef John 0

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

Ingredients 45 m {{adjustedServings}} servings 75 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
Tips & Tricks
Chef John's Three Corn Polenta

Jazz up creamy polenta with fresh corn kernels.

Chef John’s Truffled Potato Gratin

A creamy potato gratin starring a special truffle-studded Italian cheese.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 17

  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
JOYCE LITOFF
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 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.

Caroline Stevenson
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 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.

CREEBOO
10/3/2014

Perfect. I used olive oil.