Carrots: Roasted Five Spice Almond
by Lishka DeVoss

Can be done with radishes too with less roasting time.

INGREDIENTS

1 bunch carrots (about 1 pound), trimmed and well-scrubbed, halved lengthwise if large
2 tbsp chopped roasted unsalted almonds (or almond slivers)

LARGE BOWL (whisked together):
1 tbsp olive oil
1/2 tbsp five spice powder
1 garlic clove, grated (or pressed)
1/2 tsp Kosher salt

DRESSING (whisked together):
2 tbsp olive oil
1 tbsp sherry vinegar
2 tbsp chopped chives (or scallion)
1 tsp grated fresh ginger

PREPARATION

1. Place empty baking sheet on bottom-most oven rack while oven heats to 425ºF.

2. Add carrots to LARGE BOWL and toss.

3. Arrange carrots in single layer on hot baking sheet and roast on bottom rack — 10 minutes.

4. Flip carrots and continue roasting on bottom rack until tender and browned all over — 10 to 15 minutes.

5. Toss carrots and PREP; top with almonds. Serve hot or room temperature.

NOTE: Fresh ginger and garlic grate easily when frozen. Buy fresh ginger, break/cut into small, thumb-size pieces and store in a ziplock in your freezer for ready use. Skin some garlic cloves and store the same way. They keep for months.

Updated 2021-12-01

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