Best 10 Five Spice Roasted Carrots With Toasted Almonds Recipes

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"Five-spice roasted carrots with toasted almonds" is a delectable and wholesome dish that tantalizes the taste buds with its harmonious blend of sweet, savory, and nutty flavors. The carrots, roasted to perfection, become caramelized and tender, while the five-spice powder imparts a captivating aromatic depth. Toasted almonds add a delightful crunch and a touch of nutty richness, elevating this simple dish into a culinary masterpiece. Whether served as a side dish or as a vegetarian main course, this recipe promises to impress even the most discerning palate.

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FIVE-SPICE ROASTED CARROTS WITH TOASTED ALMONDS



Five-Spice Roasted Carrots With Toasted Almonds image

A complex combination of fennel seeds, anise, clove, cinnamon and Szechuan peppercorns, five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. It can be used as a dry rub for roast chicken, tossed with sautéed vegetables or sprinkled over toasted nuts. Here, five-spice powder, along with a bright splash of vinegar and ginger, dresses up simple roasted carrots. Preheating your baking sheet in the oven will help caramelize and crisp your vegetables, and will also speed up cooking time.

Provided by Sue Li

Categories     dinner, easy, weeknight, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

6 tablespoons olive oil
1 tablespoon five-spice powder
2 garlic cloves, grated
Kosher salt
2 bunches carrots (about 2 pounds), trimmed and scrubbed, halved lengthwise if large
1/4 cup unsalted, raw almonds
1/4 cup sliced chives (about 1 small bunch)
1 to 2 tablespoons sherry vinegar
2 teaspoons grated fresh ginger

Steps:

  • Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.
  • In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.
  • While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.

ROASTED CARROTS WITH ALMONDS AND OLIVES



Roasted Carrots with Almonds and Olives image

When you start with fresh baby carrots from the farmer's market, they need little more than a quick toss in salt, pepper, and olive oil to bring out their natural sweetness when they're roasted in the oven. This Spanish-inspired version gets salt and crunch from fat Cerignola olives and Marcona almonds. It pairs equally well with fish, turkey, or lamb and complements chardonnay, pinot grigio, merlot, and cabernet alike, making this dish your all-season starter or side.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Number Of Ingredients 9

4 bunches baby carrots, trimmed, scrubbed or peeled (about 1 1/2 pounds)
3 small shallots, bulbs peeled and halves separated
2 large strips orange peel
1/4 cup extra-virgin olive oil
Sea salt and freshly ground pepper
Sea salt and freshly ground pepper
1/2 cup Cerignola olives
1/3 cup salted Marcona almonds
Coarse sea salt, such as Maldon

Steps:

  • 1. Preheat the oven to 400 degrees F. Toss the carrots, shallots, and orange peel in the olive oil. Season with salt and pepper and spread out in a single layer on a baking sheet. Roast until the carrots and shallots are fork tender, 15 to 20 minutes.
  • 2. Smash the olives using the bottom of a heavy skillet and remove the pits.
  • 3. Transfer the roasted carrots to a platter and top with the olives and almonds. Garnish with coarse sea salt. Serve with chardonnay or merlot.
  • Per serving: Calories 309
  • Total Fat 23.5 g
  • Saturated Fat: 2.5 g
  • Protein: 4 grams
  • Total Carbohydrates: 22 grams
  • Sugar: 11 grams
  • Fiber: 5 grams
  • Cholesterol 0 mg
  • Sodium 1165 mg

Nutrition Facts : Calories 309 calorie, Fat 23.5 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 1165 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 4 grams, Sugar 11 grams

GLAZED CARROTS WITH ALMONDS



Glazed Carrots with Almonds image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.

ROASTED CARROTS



Roasted Carrots image

This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h

Yield Serves six

Number Of Ingredients 7

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

Steps:

  • Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
  • Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams

CARROT WITH TOASTED ALMOND SOUP



Carrot with Toasted Almond Soup image

Categories     Soup/Stew     Blender     Food Processor     Vegetable     Christmas     Thanksgiving     Quick & Easy     Almond     Carrot     Fall     Winter     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 14

1 cup sliced shallots (about 4 large)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground ginger
Rounded 3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato (3 oz)
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup apple cider (preferably unfiltered)
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted

Steps:

  • Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.
  • Meanwhile, peel potato and cut into 1/2-inch cubes.
  • Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.
  • Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

MOROCCAN-SPICED ROASTED CARROTS



Moroccan-Spiced Roasted Carrots image

Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!

Provided by kelljob

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 40m

Yield 6

Number Of Ingredients 9

2 pounds carrots, cut into thick slices
¼ cup olive oil
2 tablespoons lemon juice
2 teaspoons white sugar
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or to taste
aluminum foil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
  • Roast in the preheated oven, turning often, 20 to 30 minutes.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g

OVEN-ROASTED SPICED CARROTS



Oven-Roasted Spiced Carrots image

I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 pounds medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

Steps:

  • Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SWEET AND SPICY CHINESE FIVE SPICE ROASTED ALMONDS



Sweet and Spicy Chinese Five Spice Roasted Almonds image

Make and share this Sweet and Spicy Chinese Five Spice Roasted Almonds recipe from Food.com.

Provided by Greeny4444

Categories     Nuts

Time 20m

Yield 2 cups

Number Of Ingredients 6

2 cups whole almonds
2 teaspoons olive oil
1 teaspoon Chinese five spice powder
3/4 teaspoon fine sea salt
1/4 teaspoon ground cayenne pepper
1/2-1 teaspoon sugar

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, toss the almonds with the olive oil.
  • Spread almonds out on a sheet pan in a single layer. (Keep the mixing bowl handy - you will need it again.)
  • While oven heats, mix the spices, salt, and sugar in a small bowl; set aside.
  • Bake almonds for 10 minutes.
  • Remove pan from oven and carefully pour the hot almonds back into the mixing bowl.
  • Sprinkle spices over the nuts and toss well with a spoon.
  • Pour the seasoned almonds back onto the sheet pan and return to the oven for 5 minutes.
  • Remove from oven and let nuts cool completely on pan.
  • Store cooled nuts in a covered container.

5-SPICE CARROTS



5-Spice Carrots image

Make and share this 5-Spice Carrots recipe from Food.com.

Provided by Galley Wench

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

7 -8 large carrots
2 tablespoons vegetable oil
1/2 teaspoon Chinese five spice powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 degrees.
  • Peel carrots, and split lengthwise, and then cut in 1/2 diagonally, trying to keep them of equal length and thickness.
  • Arrange carrots in baking dish and toss with 2 tablespoons vegetable oil.
  • Sprinkle with 5-spice and salt.
  • Mix throughly with hands.
  • Arrange carrots equally in dish and bake for 30-40 minutes, tossing with tongs after 15-20 minutes.

Nutrition Facts : Calories 111.8, Fat 7.1, SaturatedFat 0.9, Sodium 377.6, Carbohydrate 12.1, Fiber 3.5, Sugar 6, Protein 1.2

BABY CARROTS WITH ALMONDS



Baby Carrots with Almonds image

Jane Kittle of Columbia Cross Roads, Pennsylvania sends her not-so-candied carrots she fixes for her diabetic husband. She writes, "It's great for him, but it's something we all enjoy!"

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1 pound fresh baby carrots
2 tablespoons water
2 tablespoons slivered almonds, toasted
1 tablespoon sugar
1 tablespoon butter
1/8 teaspoon salt

Steps:

  • Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender; drain. Stir in the remaining ingredients.

Nutrition Facts : Calories 96 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 191mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

  • For the best flavor, use fresh, young carrots. Look for carrots that are firm and have a deep orange color.
  • If you don't have five-spice powder, you can make your own by combining equal parts ground cinnamon, star anise, fennel seeds, cloves, and Sichuan peppercorns.
  • If you don't have toasted almonds, you can toast them in a pan over medium heat until they are golden brown and fragrant.
  • Serve the roasted carrots immediately, while they are still warm and tender.

Conclusion:

Five-spice roasted carrots with toasted almonds is a delicious and easy-to-make side dish that is perfect for any occasion. The carrots are roasted until they are tender and caramelized, and the five-spice powder gives them a unique and flavorful taste. The toasted almonds add a crunchy texture and a nutty flavor. This dish is sure to be a hit with everyone at your table.

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