Five-Spice Roasted Carrots With Toasted Almonds Recipe (2024)

CUT CARROT UNIFORMLYMark Bittman's recipe for 5 Spice powder from NYT1 tablespoon Sichuan peppercorns6 star anise1 ½ teaspoons whole cloves1 stick cinnamon2 tablespoons fennel seedsAdd to Your Grocery ListPREPARATIONPut all ingredients in a spice or coffee grinder and grind to a fine powder. Store in a tightly covered opaque container for up to several months.

This is wonderfully flavorful. Since I didn’t have five-spice on hand, I subbed cloves, nutmeg and cinnamon. Indeed it would be great for Thanksgiving.

Hey, Rich, a description of 5 Spice Powder is in Sue's first sentence of the introductory paragraph -- specifically, it's a "combination of fennel seeds, anise, clove, cinnamon and Szechuan peppercorns." I'm sure the proportions of each could be found with a google search if you wanted even more guidance. Hope that helps!

Why heat the oven? Why bake the cake, why not just steam the batter instead? Because they are roasted carrots not boiled in water so they are over cooked and bland, that's why you heat the oven! Geez, just follow the recipe. It turns out very well and the carrots are sweet because of the roasting and very flavorful. So just heat the oven please!

I recommend coating the carrots in olive oil and then sprinking them on both sides with the garlic/5 spice seasoning. The 5 spice seasoning and garlic otherwise clump together when combined with the olive oil in the bowl making it hard to evenly spread the seasoning.

Really? Five spice powder is pretty ubiquitous in the grocery stores where I am, it never occured to me someone wouldn't be able to find it as easily as pumpkin pie spice or Italian seasoning.

This is a good description from a Cook’s Illustrated taste-test 5 years ago: Chinese five-spice powder adds a kick that offsets richness in both sweet and savory recipes. In traditional Chinese cooking, the five elements of the cosmos—earth, fire, metal, water, and wood—are represented by five-spice powder. Most blends from China include cinnamon, star anise, cloves, fennel, and Sichuan pepper.

Luv this recipe! Terrific spices. Easy to make. Great with carrots, but also - we discovered - wonderful using butternut squash instead (cut into thin'ish cubes). First time I've seen a recipe for roast vegetables advising putting the roasting pan on the bottom rack of oven. Am going to roast vegetables on the bottom rack from now on! Thank you, New York Times.

Did this using roasted sweet potatoes. Delicious

Divine. Amazing flavor combination. If you're leery of five-spice, give it a try! It mostly lends a warming, rich flavor to the dish and with the brightness of vinegar and ginger, it isn't overwhelming.

excellent... so good that the amount barely covers a family of 4 (including 2 young teens) rather than the 6 stated in the recipe!we diagonally cut the carrots to get uniform-ish pieces since we had some smaller and some larger carrots. tried once with toasted sliced almonds but we prefer the recipe's chopped toasted whole almonds.

Why heat the oven? Carrots cook easily (without water) in a lidded shallow pan on the stovetop.

Too much salt - I recommend 1/2 tsp

Add honey. Amazing

If making ahead I would save adding step three ingredients until right before serving. I made it last night - it was v good!

Delicious. Yields a bit much sauce, so I recommend increasing the quantity of carrots.

Loved this recipe!! My dad doesn’t even like cinnamon and still enjoyed it. My sister no joke ate 10 carrots.

I made this for a side at Christmas dinner and it went really nicely with the rib roast.

Really pleased with how these carrots turned out. Recipe was clear and easy to follow; and, again, the final result was a knockout side everyone loved. I made one change to the recipe: I used a ginger paste (not finely mixed, but with pieces of ginger still in-tact) instead of freshly-grated ginger. I found that fresh ginger was a little stringy when I grated it, so I used a pre-made paste, which mixed well with the oil and vinegar.

Subbed white wine vinegar because I didn’t have sherry vinegar and was still great. Very flavorful dish.

I have made this twice now the first time around I wanted to like it more than I did but I just made it for a second time and way better than it turned out the first time, so what I did differently this time around was I let the carrots merry in the five spice, olive oil, garlic, ginger, salt, and pepper for about 3 to 4 hours- stirring 2-3 times. I really never thought the sherry vinegar was a necessary ingredient, so I replaced it with a Bacon flavored white balsamic vinegar. Game changer!

A last minute addition to T'Day. I used David Tanis 5-spice blend which I was also using on his duck recipe. I made a quarter recipe for 2 as we had 4 other sides. I will definitely make it in full next time. I subbed scallions for the chives which gave it a bright note and a good balance to all the rich dark flavors of the meal.

Will lining the pans with parchment or foil impede the browning? I'd really rather not scrub sheet pans.

Followed the recipe and served over brown rice. I wasn’t sensational, but it was good. I’ll make it occasionally. The five-spice, vinegar, garlic and ginger counterbalanced nicely the sweetness of the carrots.

I found a tablespoon of five spice to be way too much, and I normally like things heavily seasoned. I would use 1 teaspoon next time, and add a squeeze of lemon. It was overpowering and bitter. And yes, my spices were fresh.

Rather than spring for a whole bottle of sherry vinegar just to use 2 Tbsp, per a web posting I subbed in rice wine vinegar. It worked, but probably less than 1 Tbsp would be better. I also subbed green onions for chives.

I loved the flavor from the hefty amount of 5 spice.... but is seemed to leave the carrots with a gritty texture? Might scale back a bit next time. Will defo finish roasted carrots with almonds and fresh ginger again - that was bomb!

We had a nice meal with two kinds of galette, citrus salad, smoked brisket, latkes.,,, These carrots were the unanimous winner for best and most unusual flavor. Will absolutely make these again—and so will my guests.

I came to this recipe because I had some 5 spice powder I wanted to use up. Worthwhile experiment but not one I will likely repeat...carrots got a bit drowned out by the spice. I drizzled some honey on the carrots at the end to sweeten things up.

I made this just as prescribed! (I know, isn't that weird). It came out wonderful. I used fancy multi-colored carrots from the fancy natural food store so it was a little more colorful than just regular orange carrots.