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6 to 8 large carrots
[Archivist's Note: This recipe goes with Cider-Braised Brisket (click here for recipe).]
Preheat oven to 375°F.
Slice carrots into long, pointed slices using a bias-cut technique. Large carrots should be halved lengthwise first.
Place the sliced carrots into an oval baking dish. Distribute oil, five-spice powder, and salt over them, then hand-toss to insure that slices are evenly coated. Arrange slices uniformly in bottom of dish.
Roast carrots in 375°F oven for 30 to 40 minutes. Optionally, after 15 to 20 minutes, turn and redistribute the carrot slices with tongs to assure even cooking and check on degree of doneness.
Serve and enjoy.
Author's Notes:
To me, roasted carrots are so far superior in flavor and texture to the usual boiled or steamed versions. The dry roasting intensifies the sugars and when combined with the Chinese five-spice mix, the results are quite delicious. This is the perfect holiday veggie side dish.
Posted by Caryn Bloomberg
Nutritional Info Per Serving: N/A
2 tbsp. vegetable oil
1/2 tsp. Chinese five-spice powder
Salt to taste
This spice mix was invented literally thousands of years ago, and is supposed to season food in perfect balance with the five elementary flavors of Chinese cuisine (and all cuisines for that matter): sweet, sour, bitter, salty, and savory.