Roasted Five-Spice Carrots
Roasting carrots is an easy preparation method that yields terrific, flavorful results. Five-spice powder adds an aromatic element that works really well with the carrots’ natural sweetness, and even though it is a traditional Chinese ingredient, don’t feel you have to pair this side dish with Asian food. Give them a try with grilled, broiled or roasted chicken, fish or pork.
- 1-1/2 lbs fresh carrots
- 1 tablespoon toasted sesame or vegetable oil
- 1 tablespoon butter, melted
- 1 tablespoon sugar
- 1-1/2 teaspoons Chinese five-spice powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Preheat the oven to 425°F and spray a rimmed baking sheet with nonstick spray.
- Peel the carrots, halve them lengthwise, then cut crosswise into three pieces and place them in a large bowl.
- Note: Carrot pieces should be approximately 3/8-inch thick by 2-1/2 inches long. You may need to cut the thicker end lengthwise a second time to achieve uniform size.
- Combine the sugar, five-spice powder, salt and pepper in a small bowl. Drizzle the carrots with the sesame oil and butter, sprinkle with seasonings and toss to coat thoroughly.
- Arrange on the baking sheet in a single layer and roast for 18 to 25 minutes, until the carrots are tender and lightly caramelized. Serve immediately.