Recipe by Chef John
"These five-spice roast carrots are amazingly aromatic and delicious. The ingredients are so simple. Exotic, but familiar and not too exotic."
Watch video tips and tricks
carrots, peeled and cut in half lengthwise
Chinese five-spice powder
salt to taste
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.
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?
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.
Perfect. I used olive oil.
Wonderful! Used the suggested substitute for the 5 spice powder, but otherwise followed the recipe exactly and they were perfect. The seasoning adds just an intriguing difference. I'll be making these again!
These are excellent! A new twist to serving carrots and everyone loved them.
I took it to a party. Everyone loved it. I used olive oil and baby carrots.
Easy and a great taste. DO NOT go crazy with the five-spice powders. A little goes a long way with this spice. I added some black pepper to it.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Five-Spice Carrots
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 75
** Calories from Fat: 43
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