Five-Spice Roasted Carrots with Toasted Almonds

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.