These Sweet Roasted Five-Spice Carrots were inspired by my husband and a mission to serve him carrots he’d enjoy… For years my husband has picked through stir fries leaving a pile of carrots neatly on the side of his plate, which I eventually end up nabbing with my chopsticks to avoid any waste (okay, I love carrots, so I really don’t mind). But, when I made the outright statement that he doesn’t like carrots, he eminently denied it. He claimed that most carrots just weren’t good quality. The ones that we have had in some finer restaurants are much sweeter … those, he likes.
Perplexed as to what the difference could be (after I had trialed organic, conventional, AND local carrots) I went online and discovered a little secret. It seems many chefs will sweeten the pot a bit with just a touch of sugar. It brings out the natural sweetness in carrots without going overboard and creating a glaze.
With this new-to-me concept and a 5-spice craving, I cranked on the oven, and threw together an easy yet flavorful side dish of Sweet Roasted Five-Spice Carrots. Though my husband wasn’t elated at first to see a big pile of carrots on his plate, he gladly devoured every last morsel!
Special Diet Notes: Sweet Roasted Five-Spice Carrots
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and vegetarian. Optionally vegan / plant-based.
- 12 ounces (3/4 lb) carrots, thickly sliced or baby carrots
- 1 tablespoon coconut oil (melted) or olive oil
- 1 teaspoon honey (can substitute brown sugar, agave, or maple syrup)
- ½ teaspoon Chinese five-spice powder
- ¼ teaspoon salt
- Preheat your oven to 450ºF.
- Place the carrots in a large baking dish (preferably in a single layer). Add all remaining ingredients and stir to combine and evenly distribute the seasonings.
- Place the carrots in the oven, and allow them to bake for 15 minutes.
- Remove, give them a stir, and return them to the oven for another 10-15 minutes, or until they are nice and roasty-toasty.