Roasted Five-Spice Carrots



One of our local restaurants, Lucky 32, purchases locally grown produce daily. The chef has created a self-serve produce stand outside where you can pick up some of their extra fresh vegetables on the honor system. It’s a great way to grab some great items as well as support local growers. I stopped by last week and came away with a couple dozen baby carrots and four beautiful sweet potatoes. Since I’m still stuck on Chinese Five-Spice, I decided to try it out on some roasted carrots (from allrecipes) with great results.

(4-6 Servings)


 7 large carrotspeeled and cut in half lengthwise  20-24 baby carrots, peeled and cut if needed

2 tablespoons vegetable oil

1/2 teaspoon Chinese five-spice powder

salt to taste


1. Preheat oven to 375 degrees F.

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 five-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.



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