35 minutes
A warm and aromatic dish that combines the sweet earthiness of carrots with the complex flavors of five-spice and the satisfying crunch of almonds.
tablespoons
Five-Spice Powder
tablespoons
Garlic Clove, grated
each
pinches
Carrots, scrubbed and trimmed, halved if plump
0 lb
Almonds, toasted and roughly chopped
0 oz
Chives, sliced
tablespoons
tablespoons
Fresh Ginger, grated
teaspoons
1. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 425 degrees. Place a baking sheet inside to heat up as well.
2. Season Carrots
In a large bowl, combine 2 tablespoons of olive oil, 1 tablespoon of five-spice powder, 2 grated garlic cloves, and a pinch of kosher salt. Toss the scrubbed and trimmed carrots in the mixture until well coated.
3. Roast Carrots
Remove the preheated baking sheet from the oven, spread the seasoned carrots on it, and roast in the bottom rack of the oven for about 20-25 minutes, flipping halfway through, until tender and golden.
4. Toast Almonds
Place the almonds on a separate baking sheet and toast in the top rack of the oven for about 7-8 minutes until golden brown. Watch carefully to prevent burning.
5. Prepare Almond-Chive Dressing
Once the almonds are cool enough, roughly chop them and mix with sliced chives, a splash of sherry vinegar, grated fresh ginger, and the remaining olive oil to create the dressing.
6. Combine and Serve
Toss the roasted carrots with the almond-chive dressing and serve.
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