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

Chef John's Five-Spice Carrots

Chef John 27200

"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

45 m servings 75 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

28
  1. 34 Ratings

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Most helpful positive review

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

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?

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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...

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...

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 ...

Perfect. I used olive oil.

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...

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?

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!

The carrots were cooked and still crunchy as I like them but I didn't care for the taste. I love 5-spice powder but didn't care for it with carrots. Thanks Chef John it's always fun to try new...

I liked the consistency of the carrots. But I wasn't a huge fan of the 5-spice powder. I think I'll stick with oil and balsamic vinegar glazed carrots going forward.

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