Chef John's Five-Spice Carrots Recipe -
Chef John's Five-Spice Carrots  Recipe
2 Photos
Chef John’s Five-Spice Carrots
These roasted carrots are an easy, aromatic, and deliciously different side dish. See more
  • READY IN 45 mins

Chef John's Five-Spice Carrots

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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.

Most Helpful Critical Review
Jul 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?


13 Ratings

Oct 03, 2014

Perfect. I used olive oil.

Apr 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.

Aug 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.

Jul 12, 2014

I loved this recipe and I am NOT a fan of carrots at all. My family of course went ga-ga over them. I made as written with the exception of using baby carrots cut on a bias. I served these with Lebanese stuffed onions and roasted potatoes. Thanks Chef!

Jun 28, 2014

Wow- the seasoning took these to the next level. Super easy

Jun 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!


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  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 123 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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