Best 4 Five Spice Roasted Carrots With Toasted Almonds Recipes

**Five-Spice Roasted Carrots with Toasted Almonds: A Symphony of Flavors**

Embark on a culinary journey with our roasted carrots recipe, a delightful blend of sweet and savory flavors that will tantalize your taste buds. These vibrant carrots, caramelized to perfection, are infused with an aromatic five-spice blend, creating a symphony of flavors that dance on your palate. Toasted almonds add a nutty crunch and a touch of elegance, making this dish a perfect side for any occasion.

**Additional Recipes to Explore:**

- **Honey-Glazed Carrots:** Experience a classic twist with our honey-glazed carrots. A simple yet irresistible dish where carrots are coated in a sweet and sticky glaze, offering a delightful balance of flavors.

- **Roasted Carrots with Balsamic Vinegar:** Discover a sophisticated side with our roasted carrots tossed in balsamic vinegar. The tangy and slightly sweet vinegar adds depth and complexity, elevating the natural sweetness of the carrots.

- **Carrot Fries with Sriracha Ranch Dip:** Indulge in a fun and flavorful snack with our carrot fries. These crispy carrot sticks are paired with a creamy sriracha ranch dip, creating a perfect combination of heat and coolness.

- **Carrot and Sweet Potato Gratin:** Experience ultimate comfort with our carrot and sweet potato gratin. Layers of thinly sliced carrots and sweet potatoes are baked in a creamy sauce, resulting in a rich and decadent dish perfect for special occasions.

- **Carrot and Ginger Soup:** Warm up with a bowl of our carrot and ginger soup. This nourishing soup is packed with the goodness of carrots and ginger, offering a soothing and flavorful experience.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

Ingredients

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

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

Ingredients

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

CARAMBOLA MUFFINS

Carambola Muffins image

Provided by Judith Miller

Categories dessert, side dish

Time 45m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

1 tablespoon butter at room temperature, plus butter for the muffin tins
1 cup brown sugar
1 large egg
1 cup flour
1/8 teaspoon salt
2 tablespoons boiling water
1 teaspoon baking soda
1 teaspoon vanilla
2 or 3 carambolas, to make 1 1/2 cups when chopped

Steps:

Preheat the oven to 350 degrees. Grease a muffin tin containing 12 2 1/2-inch cups.
In the bowl of an electric mixer, combine the butter and brown sugar. Mix well. With the mixer running, add the egg, flour, salt, boiling water, baking soda and vanilla, blending well after each addition.
Wash the carambolas, removing the ends and dark ridges. Using a food processor, chop into 3/4-inch pieces.
Remove the bowl from the mixer, and stir in the chopped carambolas. Fill each muffin cup two-thirds full. Bake for 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 116 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

Choose the right carrots: Look for carrots that are firm and smooth, with no blemishes or bruises. Choose medium-sized carrots for even cooking.
Roast the carrots at a high temperature: This will help them to caramelize and develop a delicious flavor.
Use a variety of spices: The five-spice powder used in this recipe gives the carrots a warm and aromatic flavor. You can also add other spices, such as cumin, coriander, or paprika, to taste.
Don't overcrowd the carrots: When roasting the carrots, make sure to spread them out in a single layer on the baking sheet. This will help them to cook evenly.
Roast the carrots until they are tender: The carrots are done roasting when they are tender when pierced with a fork. The roasting time will vary depending on the size of the carrots, so be sure to check them frequently.
Garnish with toasted almonds: The toasted almonds add a nice crunchy texture and nutty flavor to the carrots. You can also garnish the carrots with fresh herbs, such as cilantro or parsley.

Conclusion:

Five-spice roasted carrots with toasted almonds are a delicious and easy side dish that can be enjoyed by people of all ages. The carrots are roasted until they are tender and caramelized, and the five-spice powder gives them a warm and aromatic flavor. The toasted almonds add a nice crunchy texture and nutty flavor to the carrots. This dish is perfect for a weeknight dinner or a special occasion meal.